Roasted Root Vegetables Recipe

  • 2 cups pearl onions
  • 2 pounds red potatoes, cut into 1/2 inch pieces
  • 1 rutabaga, peeled and cut into 1/2 inch pieces (large)
  • 1 pound parsnips, peeled and cut into 1/2 inch pieces
  • 1 pound carrots, peeled and cut into 1/2 inch pieces
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons olive oil
  • 4 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground pepper
  • 3 cloves garlic, minced
In a large kettle, bring 6 cups of 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 olive oil. Sprinkle with thyme, salt and pepper, toss to coat. Cover and bake at 425° for 30 minutes. Uncover and stir in garlic. Bake, uncovered for 50 to 60 minutes or until vegetables are tender and beginning to brown, stir occasionally. This is a great addition to a Thanksgiving dinner.
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