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Roasted Root Vegetables And Brussels Sprouts
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- #46673
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound carrots, cut into 1/2-inch pieces
3 tablespoons butter or margarine, melted
3 tablespoons olive or vegetable oil
4 1/2 teaspoons dried thyme
1 1/2 teaspoon salt
3/4 teaspoon coarsely ground black pepper
2 packages (10 ounces size) frozen brussels sprouts, thawed
4 cloves garlic, minced
directions
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 425 degrees F 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.
added by
b_layman_32
nutrition data
141 calories, 5 grams fat, 22 grams carbohydrates, 3 grams protein per serving.
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