Home-Style Roasted Vegetables

 

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

• 1 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.
• 2 Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).