YIELD: 24 servings 2 ½ lbs. small potatoes, cut in half 2 ½ lbs. carrots, peeled and cut into 1" pieces 2 ½ lbs. parsnips, peeled and cut into 1" pieces 2 ½ lbs. baby turnips, quartered 1 ½ lbs. onions, cut in ¾" wedges 1 cup NuMami sauce (cuisine-neutral natural lavor enhancer) ⅔ cup olive oil 1 Tbsp. dried thyme Combine all ingredients in a large bowl and mix well. Spread on a sheet pan in a single layer Roast in a 400°F oven about 1 hour or until tender and browned. For ...

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