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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.Rebecca Dornfeld, Grass Lake, Michigan 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 |
Directions:
1. 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.
2. Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally. Yield: 15 servings.
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