Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Onions
1 lb Rutabagas
1 lb Potatoes
1 lb Carrots
1 lb Parsnips
1 c Vegetable oil
1/3 c Lemon pepper
2 tb Salt, or to taste
Peel and cut onions in large wedges. Peel and cut
rutabagas into thumb-size chunks. Scrub and cut
potatoes into thumb-size chunks. Peel and cut both
carrots and parsnips into 1/2"-thick diagonal chunks.
In a large bowl toss cut veggies with lemon pepper and
salt. If you're using a lemon pepper blend with the
salt in it, omit the extra salt.
Spread on baking sheets in single layer. It helps to
line the baking sheets with parchment paper.
Roast at 425 degrees for 35 to 50 minutes, till golden
brown and tender. Serve hot.
Rutabagas are members of the turnip family and are
frequently referred to as yellow turnips. Parsnips
are sometimes referred to as white carrots, but they
are not carrots. Both are vegetables commonly found
in American markets in the fall. You can use this
method with most any firm vegetable that normally
takes a few minutes to boil/steam cook: green beans
work very well here, as do various other root
vegetables.
