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Roasted Root Vegetables
- Nonstick cooking spray
- 6 baby red or yellow potatoes halved
- 8 medium carrots peeled and cut into 1-inch pieces
- 4 medium parsnips peeled and cut into 1-inch pieces (about 1/2 pound)
- 2 medium red onions cut into 8 wedges
- 1 medium rutabaga peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions:View on PBS Food
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