Roasted Root Vegetables

Ingredients

• 2 cups carrots diagonally sliced ()
• 2 teaspoons thyme leaves dried
• 2 tablespoons juice of lemon 
• 2 teaspoons olive oil 
• 2 cups parsnips diagonally sliced ()
• 0.5 teaspoon pepper 
• 0.8 pound rutabaga peeled cut into 1-inch pieces
• 0.5 teaspoon salt 

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 42
2. Steam first 3 ingredients, covered, 5 minutes or until crisp-tender.
3. Combine vegetables and remaining ingredients in a 13 x 9-inch baking dish; toss well.
4. Bake at 425 for 40 minutes or until tender, stirring occasionally.