Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Onions
1 lb Rutabagas
1 lb Potatoes
1 lb Carrots
1 lb Parsnips
1 c Vegetable oil
1/3 c Lemon pepper
2 tb Salt, or to taste

Peel and cut onions in large wedges. Peel and cut rutabagas into
thumb-size chunks. Scrub and cut potatoes into thumb-size chunks.
Peel and cut both carrots and parsnips into 1/2"-thick diagonal
chunks.

In a large bowl toss cut veggies with lemon pepper and salt. If you're
using a lemon pepper blend with the salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to line the baking
sheets with parchment paper.

Roast at 425 degrees for 35 to 50 minutes, till golden brown and
tender. Serve hot.

Rutabagas are members of the turnip family and are frequently
referred to as yellow turnips. Parsnips are sometimes referred to as
white carrots, but they are not carrots. Both are vegetables commonly
found in American markets in the fall. You can use this method with
most any firm vegetable that normally takes a few minutes to
boil/steam cook: green beans work very well here, as do various other
root vegetables.

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