Lunch: Home-Style Roasted Vegetables

Tempt even the most finicky eaters with the naturally caramelized flavor and delicious fragrance of slow-roasted, perfectly seasoned vegetables.

Ingredients

2 tablespoons olive or vegetable oil
2 teaspoons dried thyme leaves
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
4 medium unpeeled russet potatoes, cut into 1 1/2-inch chunks
1 medium red bell pepper, cut into 1-inch square pieces
2 cups ready-to-eat baby-cut carrots
4 parsnips, peeled, cut into 1/2-inch slices (1 to 1 1/2 cups)
1 onion, cut into 3/4-inch wedges

Instructions

Heat oven to 450 °F. In large bowl, mix oil, thyme, seasoned salt and pepper. Add remaining ingredients; toss to coat. Spread in ungreased 15x10x1-inch pan.
Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).

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