Ingredients
3 large red potatoes, cut into 1-inch cubes1 large red onion, cut into wedges5 medium carrots, halved and quartered2 medium turnips, peeled and quartered2 medium parsnips, peeled and cut into 1/4-inch strips1 small rutabaga, peeled and cut into 3/4-inch cubes2 tablespoons canola oil1 teaspoon dried thyme1/8 teaspoon pepper
Preparation
Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
