Sent in by: Melody (Arizona)​
Source: Susan McAdams

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Ingredients:

• 2 tbsp of honey
• 1 tbsp of butter, melted
• 1lb of baby carrots, halved
• 1lb zucchini, sliced in pieces about the size of the carrots
• salt to taste

Instructions: 

1. Combine honey, butter, and salt in a large bowl; stir well. Add the carrots and zucchini and toss to coat vegetables. 
2. Use a non-stick cookie sheet, or oil a non-stick cookie sheet and put the vegetables in a single layer on the pan.
3. Bake at 375 for 1 hour or until the vegetables are tender, stirring occasionally. 

Note:
You can use rutabaga instead of zucchini if you prefer. 

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