Oven Roasted Autumn Veggies

• 1 lb turnip, peeled and cut into 1 1/2-inch chunks (6 medium)
• 3 medium potatoes, cut into 1-inch pieces (1 pound)
• 4 medium carrots, cut into 1 1/2-inch chunks
• 1 large onion, cut into chunks
• 13 cup melted margarine or 13 cup butter
• 14 cup water
• 1 tablespoon snipped fresh basil, crushed or 1 teaspoon dried basil
• 1 tablespoon snipped fresh thyme, crushed or 12 teaspoon dried thyme
• 12 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 2 teaspoons salt
• 12 teaspoon cracked black pepper
• 12 cup fine dry breadcrumb
• 2 tablespoons melted margarine or 2 tablespoons butter

1. In a greased 13x9x2-inch baking dish, combine turnips, potatoes, carrots, and onion.
2. In a small mixing bowl combine the 1/3 cup melted margarine, water, basil, thyme, lemon peel, lemon juice, garlic, salt, and pepper.
3. Drizzle over vegetables; toss to coat.
4. Cover and bake in 350 for 45 minutes, stirring once.
5. Meanwhile, in a small mixing bowl combine the bread crumbs and the 2 tablespoons margarine.
6. Sprinkle crumbs over vegetables.
7. Continue baking, uncovered, about 15 minutes more or till vegetables are tender and crumbs are golden.

potatoes, carrots, onion, margarine, water, fresh basil, fresh thyme, lemon peel, lemon juice, garlic, salt, cracked black pepper, breadcrumb, margarine

Taken from www.food.com/recipe/oven-roasted-autumn-veggies-333097 (may not work)