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.