Braised Winter Vegetables

• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 4-1/2 teaspoons canola oil
• 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
• 1 medium potato, peeled and cut into 1-1/2-inch cubes
• 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
• 2 medium carrots, cut into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 cup reduced-sodium chicken broth or vegetable broth

1. In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
2. Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving.

onion, garlic, canola oil, sweet potato, potato, cubes, carrots, parsnip, thyme, salt, pepper, bay leaf, chicken broth

Taken from www.tasteofhome.com/recipes/braised-winter-vegetables/ (may not work)