Ingredients
2
tablespoons olive or vegetable oil
2
teaspoons dried thyme leaves
1 1/2
teaspoons seasoned salt
1/4
teaspoon pepper
4
medium unpeeled russet potatoes, cut into 1 1/2-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 1/2-inch slices (1 to 1 1/2 cups)
1
onion, cut into 3/4-inch wedges
Preparation
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.
Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).
