Source: dLife

Roasted carrots, rutabaga, and turnips with a sweet apricot sauce.

Servings

3 medium carrots , scrubbed with skin on
1 Rutabaga, fresh, small , peeled
1 Turnips, fresh, medium , peeled
2 tbsp cold water
2 tbsp Preserves, apricot
0.5 cup cold water
0.5 cup dried apricot halves , chopped

1 Thinly slice the carrots, rutubaga, and turnip. Cut slices into thin sticks.
2 Combine the vegetables with the water in a bowl and microwave for about 10 minutes, until the vegetables are tender.
3 Combine the preserves, water, and dried apricots in a small saucepan. Bring to a boil and then down to a simmer. Cook until the mixture has thickened.
4 Drain the vegetables. Toss with the glaze and serve.

Substitute orange marmalade for the apricot preserves and omit the dried apricots.