Orange-Scented Roasted Root Vegetables

Ingredients

• 0.3 cup brown sugar packed
• 1 Dash nutmeg 
• 0.1 teaspoon ground pepper red
• 1 tablespoon dijon honey mustard sweet
• 2 tablespoons juice of lemon 
• 2 medium onion cut into 8 wedges
• 2 tablespoons orange marmalade 
• 2 cups parsnips sliced (1-inch)
• 3 cups rutabaga cubed peeled (1-inch)
• 0.3 teaspoon salt 
• 4 cups sweet potatoes and into cubed peeled (1-inch)
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• roasting pan

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray.
3. Bake at 400 for 45 minutes; stir twice.
4. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute.
5. Pour over vegetables; toss gently.
6. Bake an additional 15 minutes or until vegetables are tender.