Happy Thanksgiving. Here is a Southern recipe that is especially for
Jill, but some other may like to try.

Roasted Glazed Vegetables

Recipe By :Mary Frances Griffin, Columbus MS, Southern Living, December
2001
Serving Size : 8 Preparation Time :0:20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
4 medium parsnips
(peeled and cut into 1-inch cubes)
4 medium carrots
(peeled and cut into 1-inch cubes)
2 medium sweet potatoes
(peeled and cut into 1-inch cubes)
1/2 medium rutabaga
(peeled and cut into 1-inch cubes)

Heat a roasting pan in a 325F oven for 10 minutes.

Stir together first 5 ingredients in a large bowl; add vegetables,
tossing
to coat. Arrange vegetables in a single layer in hot roasting pan.

Bake at 325F for 45 to 50 minutes or until tender. Makes 8 to 10
servings.