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Chapter:Vegetable Recipes
Section:Rutabagas (Swede)
Recipe:Zesty Roasted Rutabaga and Carrots
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Zesty Roasted Rutabaga and Carrots
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4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 C. water
1 1/2  T. extra virgin olive oil
1 t. honey
1 lemon, juiced and zested
1/4 t. dill weed
salt and pepper to taste

Preheat the oven to 400 F. 

In a large saucepan, combine the carrots, rutabaga and water. Over high 
heat, bring to a boil and cook for 5 minutes. Drain off water.

In a small bowl, combine the remaining ingredients and toss with the 
parboiled vegetables. Spread out into a single layer on a cookie sheet.

Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot
as a dinner side dish or chilled as a light lunch.

Adapted from: Straight from the Farm
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Jennie