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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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