Honey-Lemon Rutabagas and Parsnips

1. 1

   Position the racks so they are evenly spaced.

2. 2

   Preheat the oven to convection roast at 425F.

3. 3

   Cover a shallow-rimmed baking pan or jelly roll pan with foil and coat with nonstick spray.

4. 4

   Cut the rutabagas and parsnips into 1/2-inch sticks.

5. 5

   Put them in a large bowl and toss with the butter, honey, allspice, salt, pepper, and lemon juice.

6. 6

   Spread the vegetables in an even layer on the prepared pan.

7. 7

   Roast for 20 to 25 minutes or until tender and the edges are lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.