Hearty roasted vegetables
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large onions |
| 1 | pounds | Rutabagas |
| 1 | pounds | Potatoes |
| 1 | pounds | Carrots |
| 1 | pounds | Parsnips |
| 1 | cup | Vegetable oil |
| ⅓ | cup | Lemon pepper |
| 2 | tablespoons | Salt, or to taste |
Directions
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 ½"-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.
Roast at 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. Submitted By RICHARD DOUVILLE On 08-31-95
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