Roasted Root Vegetables With Honey-Mustard Glaze

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Washington Post


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2 pounds carrots, peeled and cut into 1-inch pieces

1 pound parsnips, peeled and cut into 1-inch pieces

2 pounds rutabagas, peeled and cut into 1-inch cubes

3 tablespoons unsalted butter

1 tablespoon Dijon-style mustard

1 teaspoon powdered mustard, such as Coleman's

1/4 cup honey

1 tablespoon minced fresh rosemary

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