Roasted Root Vegetables

SUBMITTED BY: Cathryn White

"This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. --Cathryn White, Newark, Delaware"

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PREP TIME	15 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabagas, 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, melted
3 tablespoons olive oil
4 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 (10 ounce) packages frozen brussels sprouts, thawed
3 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.