Hearty roasted vegetables

 
                         HEARTY ROASTED VEGETABLES
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Onions
    1       lb           Rutabagas
    1       lb           Potatoes
    1       lb           Carrots
    1       lb           Parsnips
    1       c            Vegetable oil
      1/3   c            Lemon pepper
    2       tb           Salt, or to taste
 
   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 1/2"-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.
   
   Source Unknown
  
 
 
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