Sherry-Roasted Root Vegetables

Ingredients

• 0.5 pound baby carrots 
• 1 teaspoon thyme leaves dried
• 0.3 cup cooking sherry dry
• 1 cup fennel bulb thinly sliced ( 1 small bulb)
• 2 tablespoons olive oil 
• 2 cups parsnips sliced ()
• 4  potatoes red cut into 1/2-inch-thick wedges ( 1 pound)
• 1.5 teaspoons salt 
• 0.5 pound shallots peeled
• 1 pound turnips peeled thinly sliced quartered

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 42
2. Combine all ingredients except cooking spray in a large bowl; toss well to coat.
3. Place vegetable mixture in a roasting pan coated with cooking spray.
4. Bake at 425 for 1 hour and 15 minutes, turning vegetables occasionally.