INGREDIENTS:¼ cup canola oil 3 qts. carrots, peeled and diced 3 qts. sweet onions, diced 2 qts. parsnips, peeled and diced 2 gallons vegetable broth 1-½ cartons Classic Casserole (R) Au Gratin Potatoes with 3 seasoning packets 1 cup fresh parsley, chopped ¼ cup fresh thyme, minced to taste, salt to taste, pepperDIRECTIONS:In large bowl, combine oil, carrots, onions and parsnips. Toss well to coat with oil. Transfer vegetables to sheet pan(s); roast at 425°F for 25?30 minutes, stirring ...

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