Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat an oven to 425 degrees f. toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges. scrape the vegetables into a 5- to 6-quart slow cooker. pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended. stir in the couscous and parsley and cook for 5 minutes more.

Target recipe: heat oven to 4250 f. lightly spray 15-x 10-inch jellyroll pan with cooking spray. place vegetables in pan. generously spray vegetables with cooking spray. combine seasoning ingredients, drizzle over vegetables. roast in 4250 f oven 30 to 35 minutes or until tender, stirring once. meanwhile, heat large nonstick skillet over medium bent until ho t. to serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. let stand 10 minutes. season steaks with salt. trim fat from steaks; carve crosswise into thin slices. to serve, place an equal amount of salad greens on each of four dinner plates. arrange beef and roasted vegetables over salad greens. serve immediately with dressing.