Roasted Mixed Vegetables - cooking recipe

Ingredients

4 large red skin potatoes, wedged (about 2 lb.)
3 large carrots, peeled and cut into 1 1/2-inch pieces (about 2 c.)
3 large parsnips, peeled and cut into 1 1/2-inch pieces (about 2 c.)
2 lb. onions, cut into wedges (large)
1 Tbsp. dried rosemary leaves
2 tsp. garlic powder
3 Tbsp. Fleischmann's margarine, melted

Preparation

In a large bowl, toss potatoes, carrots, parsnips and onions with rosemary and garlic.
Drizzle with margarine.
Arrange in a 13 x 9 x 2-inch baking pan. Bake at 450\u00b0 for 40 to 45 minutes or until fork-tender, stirring constantly.