Roasted Mixed Vegetables

Name: Roasted Mixed Vegetables
Ingredients: 4 large red skin potatoes, wedged (about 2 lb.); 3 large carrots, peeled and cut into 1 1/2-inch pieces (about 2 c.); 3 large parsnips, peeled and cut into 1 1/2-inch pieces (about 2 c.); 2 lb. onions, cut into wedges (large); 1 Tbsp. dried rosemary leaves; 2 tsp. garlic powder; 3 Tbsp. Fleischmann's margarine, melted

7 ingredients

3 steps

Ingredients

4 large red skin potatoes, wedged (about 2 lb.)
3 large carrots, peeled and cut into 1 1/2-inch pieces (about 2 c.)
3 large parsnips, peeled and cut into 1 1/2-inch pieces (about 2 c.)
2 lb. onions, cut into wedges (large)
1 Tbsp. dried rosemary leaves
2 tsp. garlic powder
3 Tbsp. Fleischmann's margarine, melted

Directions

1

In a large bowl, toss potatoes, carrots, parsnips and onions with rosemary and garlic.
2

Drizzle with margarine.
3

Arrange in a 13 x 9 x 2-inch baking pan. Bake at 450° for 40 to 45 minutes or until fork-tender, stirring constantly.

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