Serves 8

INGREDIENTS:

3 cups parsnips, sliced diagonally, 1" thick
3 cups carrots, sliced diagonally, 1" thick
3 cups rutabaga, sliced in wedges
water
2 tsp extra virgin olive oil
2 TB fresh squeezed lemon juice (not bottled lemon juice)
1/2 tsp ground black pepper
1/2 tsp sea salt

DIRECTIONS:

Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2" water, cover loosely with plastic wrap, and microwave for 4 minutes.
Preheat oven to 375°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on cookie sheet over parchment paper and roast for 35 minutes, until caramelized and tender.