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Title: Root Vegetables
Categories: Vegetables, Herbs
Yield: 17 Servings

2 c Pearl onions
2 lb Red potatoes; in 1/2" pieces
1 lg Rutabaga; peeled, in 1/2"
- pieces
1 lb Parsnips; peeled, in 1/2"
- pieces
1 lb Carrots; in 1/2" pieces
3 tb Margarine; melted
3 tb Olive oil
4 1/2 ts Dried thyme
1 1/2 ts Salt
3/4 ts Coarse ground pepper
20 oz (2 pkg) Brussels sprouts;
- thawed
4 cl Garlic; minced

In a Dutch oven or large kettle, bring 6 cups 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
oil. Sprinkle with thyme, salt and pepper; toss to coat.

Cover and bake at 425øF/220øC 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.

Yield: 16-18 servings.

Cathryn White, Newark, Delaware

From: http://www.tasteofhome.com

Uncle Dirty Dave's Archives

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