A holiday meal is just not complete without roasted veggies. This recipe serves up a great dish! This vegan meal can make 6 servings in over an hour.
Ingredients
Nonstick cooking spray
6 baby red or yellow potatoes, halved (about 1/2 pound)
8 medium carrots, peeled and cut into 1-inch pieces (about 1 pound)
4 medium parsnips, peeled and cut into pieces
2 medium red onions, cut into 8 wedges
1 medium rutabaga, peeled and cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. With the oven racks in the upper- and lower-middle positions, preheat the oven to 400 degrees. Spray two rimmed baking sheets with nonstick cooking spray. Toss all the ingredients together in a large bowl.
2. Divide the vegetables evenly among the two baking sheets. Rost, stirring occasionally, until golden brown, about 1 hour, rotating the positions of the baking sheets halfway through cooking. Serve.
