Root Vegetables

Name: Root Vegetables
Ingredients: 2 cups pearl onions; 2 pounds red potatoes, cut into 1/2-inch pieces; 1 large rutabaga, peeled and cut into 1/2-inch pieces; 1 pound parsnips, peeled and cut into 1/2-inch pieces; 1 pound carrots, cut into 1/2-inch pieces; 3 tablespoons butter, melted; 3 tablespoons olive oil; 4-1/2 teaspoons dried thyme; 1-1/2 teaspoons salt; 3/4 teaspoon coarsely ground pepper; 2 packages (10 ounces each) frozen brussels sprouts, thawed; 3 to 4 garlic cloves, minced

12 ingredients

3 steps

Ingredients

2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound carrots, cut into 1/2-inch pieces
3 tablespoons butter, melted
3 tablespoons olive oil
4-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 packages (10 ounces each) frozen brussels sprouts, thawed
3 to 4 garlic cloves, minced

Directions

1

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
2

In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
3

Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.