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Rachael Ray's 30-Minute Healthy Recipes

Oven Roasted Root Vegetables


*6 potatoes, peeled and cubed
*1 turnip, peeled and cubed
*1 large onions, thinly wedged
*5 carrots, julienne


1. Allow the oven to preheat to 425 degrees and line a baking sheet with foil.
2. Scatter the potatoes and turnips over the bottom of the pan.
3. Lay the onion wedges on next then and evenly spread the carrots over the top.
4. Spray the vegetables well with a non stick cooking spray.
5. Bake for 30 to 40 minutes or until fork tender


You can really use any root vegetable for this dish, but I like the combination of colors and flavors here. Rutabaga is another root vegetable that would go well, as is parsnips. Beets will stain everything red, but that's okay too. Just have fun with it!

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