Roasted Root Vegetables

By Lv2Cook

Ingredients

• 2 cups diagonally sliced parsnip (1/2-inch-thick)
• 2 cups diagonally sliced carrot (1/2-inch-thick)
• 3/4 pound rutabaga (about 1 medium) peeled and cut into 1 inch pieces
• 2 tablespoons lemon juice
• 2 teaspoons dried thyme
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

Steam first 3 ingredients, covered, 5 minutes or until crisp-tender.

Combine vegetables and remaining ingredients in a 13 × 9-inch baking dish; toss well. Bake at 425º for 40 minutes or until tender, stirring occasionally.

Serving Size: 1 cup