Name: Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
Prep time: 30 minutes
Total time: 2 hours
Yield: 6 Servings
Ingredients: 2 tablespoons (1/4 stick) butter, melted, divided; 2 tablespoons honey; 1 1/2 tablespoons fresh lemon juice; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme; 1/2 teaspoon ground ancho chiles; 1/2 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; Pinch of cayenne pepper; 12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces; 12 ounces turnips, peeled, cut into 1-inch wedges; 12 ounces rutabaga, trimmed, peeled, cut into 3/4- to 1-inch wedges; 1 1/2 tablespoons extra-virgin olive oil; Coarse kosher salt

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