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Roasted Root Vegetables

Holiday.Cook's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
100 Minutes
Ready In: 
110 Minutes
Servings: 
6

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4.1075
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Roasted Root Vegetables Recipe