<http://schema.org/recipeInstructions>
" Cut potatoes into 2-inch chunks. Cut root ends and stalks from fennel bulbs; cut each bulb lengthwise through the root end into 4 wedges. Cut each onion into 4 wedges. Cut each squash lengthwise into quarters; discard seeds. Cut each quarter crosswise into 2 pieces. Cut carrots and parsnips crosswise in half. (If carrots and parsnips are thick, cut thick portion lengthwise in half.) Preheat oven to 400 degrees F. Evenly divide vegetables between 2 large roasting pans, each about 17&amp;quot; by 11 1/2&amp;quot; (or between 1 large roasting pan and one 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan). Toss vegetables in each pan with 2 tablespoons olive or salad oil. In small bowl, mix bouillon, pepper, salt, and thyme. Toss half the seasoning mixture with vegetables in each pan. Arrange pans on 2 oven racks. Roast vegetables 30 minutes, stirring once. Switch pans on oven racks; roast 20 to 30 minutes longer, stirring once, until vegetables are tender and nicely browned. Remove vegetables to warm large platter. Pour 2 tablespoons hot water into each pan, stirring to loosen brown bits. Pour liquid from each pan over vegetables. Garnish with thyme sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3724/roasted-vegetables-567/>