Hearty Roasted Vegetables

HEARTY ROASTED VEGETABLES

12 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

1 lb Onions

1 lb Rutabagas

1 lb Potatoes

1 lb Carrots

1 lb Parsnips

1 c Vegetable oil

1/3 c Lemon pepper

2 tb Salt, or to taste

Peel and cut onions in large wedges. Peel and cut rutabagas into thumb-size chunks. Scrub and cut potatoes into thumb-size chunks. Peel and cut both

carrots and parsnips into 1/2"-thick diagonal chunks.

In a large bowl toss cut veggies with lemon pepper and salt. If you're using a lemon pepper blend with the

salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to

line the baking sheets with parchment paper.

425 degrees for 35 to 50 minutes, till golden

brown and tender. Serve hot.

Rutabagas are members of the turnip family and are

frequently referred to as yellow turnips. Parsnips

are sometimes referred to as white carrots, but they

are not carrots. Both are vegetables commonly found

in American markets in the fall. You can use this

method with most any firm vegetable that normally

takes a few minutes to boil/steam cook: green beans

work very well here, as do various other root

vegetables.

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