Ingredients
2 cups cubed peeled rutabaga3/4 cup chopped peeled turnip1 small onion, cut into wedges1 small carrot, chopped1/2 cup chopped peeled parsnip1-1/2 teaspoons olive oil1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/8 teaspoon salt
Preparation
In a large bowl, combine all ingredients; toss to coat. Transfer to a 15x1 0x1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally.
