Roasted Vegetable Melange

Ingredients

2 • medium potatoes

1 • sweet potato

1 • celeraic

2 • medium parsnips

1 tablespoon • lemon juice

2 tablespoons • olive oil

1/2 teaspoon • lemon pepper

1 teaspoon • dried parsley

1/2 teaspoon • dried tarragon leaves

1 tablespoon • kosher salt

1 cup • panko bread crumbs

•Olive oil (for coating pan)

Preparation

Preheat oven to 350F. Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.

In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9×12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.