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Hearty Roasted Vegetables

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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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