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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I grow my own onions and this is one way I like to showcase my harvest. Thyme, oregano and rosemary create the perfect seasoning blend for the slow-roasted vegetable medley.Lisa Jane Morwald, Hamilton, Ontario Ingredients:
1 small rutabaga, peeled and cut into 3/4-inch pieces |
4 medium potatoes, cut into 1-inch pieces |
4 medium carrots, cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
1/4 cup butter, melted |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally. Yield: 8 servings.
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