Hearty roasted vegetables
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Hearty roasted vegetables
  Vegetables    Side dish  
Last updated 6/12/2012 1:02:54 AM. Recipe ID 26567. Report a problem with this recipe.
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      Title: Hearty roasted vegetables
 Categories: Side dish, Vegetables
      Yield: 12 Servings
 
      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.
  
  Source Unknown
 




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Recipe ID 26567 (Apr 03, 2005)

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