Lunch: Roasted Root Veggies Recipe

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

Instructions

Toss all of the ingredients in a large bowl. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425 ° for 40-50 minutes or until vegetables are tender, stirring occasionally.

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