Roasted Root Vegetables
|Pearl onions||2 Cup (32 tbs)|
|Red potatoes||2 Pound, cut into 1/2-inch pieces|
|Rutabaga||1 Large, peeled and cut into 1/2-inch pieces|
|Parsnips||1 Pound, peeled and cut into 1/2-inch pieces|
|Carrots||1 Pound, cut into 1/2-inch pieces|
|Butter/Margarine||3 Tablespoon, melted|
|Olive oil/Vegetable oil||3 Tablespoon|
|Dried thyme||4 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground pepper||3⁄4 Teaspoon|
|Frozen brussels sprouts||20 Ounce, thawed (2 Packages Of 10 Ounce Each)|
|Garlic||8 Clove (40 gm), minced|
In a Dutch oven or large kettle, bring 6 cups water to a boil.
Add the pearl onions; boil lor 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.
Calories 462 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 596.7 mg24.9%
Total Carbohydrates 78 g25.9%
Dietary Fiber 16 g63.9%
Sugars 19 g
Protein 11 g21.6%
Vitamin A 263.4% Vitamin C 232.4%
Calcium 25.2% Iron 45.2%
*Based on a 2000 Calorie diet