Roasted Root Veggies
17 Sep 2010
|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|
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.
Roasted Root Veggies Recipe