Roasted Fall Root Vegetables

Ingredients:

1/2 lb (250 g) potatoes
1/2 lb (250 g) sweet potatoes
1/2 lb (250 g) carrots
1/2 lb (250 g) beets
1 cup (250 mL) chopped onions
1 clove garlic, minced
1/4 cup (50 mL) CRISCO® Canola Oil
1/2 tsp (2 mL) dried thyme
salt and pepper to taste

Directions:

1. Heat oven to 375°F (190°C). Line baking sheet with parchment paper.
2. Peel and cut potatoes, sweet potatoes, carrots and beets into 1/2-inch (1.5 cm) cubes. Place in large bowl. Add remaining ingredients. Toss to mix well. Place in a single layer on prepared baking sheet.
3. Bake 40-45 minutes or until vegetables are slightly browned and can be easily pierced with a fork.

Note:

1. Any variety of root vegetables, such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams or beets, can be used in any combination. Use more or less as desired

Featured Products:

Canola Oil