8 medium carrots peeled and cut into 1-inch pieces
4 medium parsnips peeled and cut into 1-inch pieces (about 1/2 pound)
2 medium red onions cut into 8 wedges
1 medium rutabaga peeled and cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
With the oven racks in the upper and lower-middle positions, preheat the oven to 400˚. Spray two rimmed baking sheets with nonstick cooking spray. Toss all the ingredients together in a large bowl.
Divide the vegetables evenly among the two baking sheets. Roast, stirring occasionally, until golden brown, about 1 hour, rotating the positions of the baking sheets halfway through cooking. Serve.
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