Source: dLife

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

Servings

3.0
3 each  medium carrots 1.0
1 each  Rutabaga, fresh, small 1.0
1 each  Turnips, fresh, medium 2.0
2 tbsp  cold water 2.0
2 tbsp  Preserves, apricot 0.5
0 1/2 cup  cold water 0.5
0 1/2 cup  dried apricot halves

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.