Recipes

ROASTED ROOT VEGETABLES
  • Ingredients
  • 2 cups diagonally sliced parsnip
  • 2 cups diagonally sliced carrots
  • 1 3/4-pound rutabaga, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried thyme
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (14 x 12 inch) sheets heavy-duty aluminum foil
Directions
  1. In a medium-size bowl toss together all ingredients
  2. Transfer vegetable mixture to one sheet of the foil
  3. Top with second sheet of foil and fold edges over three times to seal the foil packet. Rotate in the Flat Standard Basket for 50 minutes
  4. Open packet and serve.


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