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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
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