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Ingredients

3 cups parsnips, peeled and sliced diagonally, 1/2-inch thick
3 cups carrots, peeled and sliced diagonally, 1/2-inch thick
3 cups rutabaga, peeled and sliced in wedges or chunks
6 thyme sprigs
1 tablespoon extra virgin olive oil
2 tablespoons fresh squeezed lemon juice (not bottled lemon juice)
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Description

This Mix Of Root Vegetables Combines Sweet Parsnip And Carrots With Earthy Rutabaga. Thyme And Lemon Liven Up The Flavors In This Side Dish, Delicious With Any Roast Meat.

Wholefoods