Roasted Root Vegetables

By mirelsonp

Ingredients

• 8 carrots, peeled and sliced 1/2-inch thick
• 4 parsnips, peeled and sliced 1/2-inch thick
• 1 rutabaga, peeled and diced 1/2-inch thick
• 1 (10 oz) bag pearl onions, peeled
• 1/4 cup olive oil
• 2 Tbsp chopped fresh thyme
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil; set aside.

2. In a large bowl, combine oil, thuyme, salt, and pepper. Add oil mixture to vegetables, tossing to coat evenly.

Bake for approximately 1 hour until tender, stirring halfway through cooking time.