Home-Style Roasted Vegetables

My roasted vegetables dish is a delicious way to get your kids to eat their veggies. Fresh parsnips are available year-round, with the peak period in fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips. Refrigerate parsnips in a food-storage plastic bag up to 2 weeks.




PREP TIME: 15 MINUTES
START TO FINISH: 50 MINUTES
8 SERVINGS (1 CUP EACH)

INGREDIENTS
2 tablespoons olive or vegetable oil
2 teaspoons dried thyme leaves
1½ teaspoons seasoned salt
¼ teaspoon pepper
4 medium unpeeled russet potatoes, cut into 1½-inch chunks
1 medium red bell pepper, cut into 1-inch square pieces
2 cups ready-to-eat baby-cut carrots
4 parsnips, peeled, cut into ¼-inch slices (1 to 1½ cups) 1 onion, cut into ¾-inch wedges

PREPARATION
1. Heat oven to 450°F. In large bowl, mix oil, thyme, seasoned salt and pepper. Add remaining ingredients; toss to coat. Spread in ungreased 15x10x1-inch pan.
2. Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).

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