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Roasted Root Veggies

Country.Chef's picture
Ingredients
  Red potatoes 3 Large, cut into 1-inch cubes
  Red onion 1 Large, cut into wedges
  Turnips 2 Medium, peeled and quartered
  Carrots 5 Medium, halved and quartered
  Parsnips 2 Medium, peeled and cut into 1/4-inch strips
  Rutabaga 1 Small, peeled and cut into 3/4-inch cubes
  Vegetable oil 2 Tablespoon
  Dried thyme 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Toss all of the ingredients in a large bowl; transfer to a 15-in.x 10-in.x 1-in.baking pan that has been coated with nonstick cooking spray.
Bake, uncovered, at 375° for 1 to 1-1/2 hours or until vegetables are tender, stirring frequently.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pepper

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