Roasted Root Vegetables
 

Roasted Root Vegetables

This dish's pretty harvest colors make it any eye-catching addition
to the Thanksgiving table. It's a fix-it-and-forget-it favorite of
mine. Cathryn White, Newark, Delaware

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 or margarine, melted
3 tablespoons olive or vegetable 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


servings 16-18
category side dish
method baked
prep 15 min.
cook 80 min.
total 95 min.

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.
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.
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.


From Taste of Home's Holiday & Celebrations Cookbook



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