Rutabagas And Carrots With Dill Dressing - cooking recipe

Ingredients

2 medium rutabagas, approx. total of two pounds, peeled and cubed
4 large carrots, peeled and cut into 1 inch cubes
1 -2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
1 -2 tablespoon white balsamic vinegar
1/4 teaspoon dried dill weed

Preparation

Preheat oven to 375 degrees.
Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.