Roasted Winter Vegetables

• 3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
• 2 cups (1-inch) cubed peeled turnips (about 1 pound)
• 2 cups (1-inch) pieces fennel bulb (about 1 large)
• 2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
• 3 garlic cloves, halved
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

1. Preheat oven to 400u0b0.
2. Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400u0b0 for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.

fennel bulb, garlic, extravirgin olive oil, salt, ground nutmeg, freshly ground black pepper, parsley, thyme

Taken from www.myrecipes.com/recipe/roasted-winter-vegetables-4 (may not work)