Root Vegetables Recipe

By Booper-2

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, melted
• 3 tablespoons California Olive Ranch® Olive Oil
• 4-1/2 teaspoons dried thyme
• 1-1/2 teaspoons salt
• 3/4 teaspoon coarsely ground pepper
• 2 packages (10 ounces each) frozen brussels sprouts, thawed
• 3 to 4 garlic cloves, minced

Preparation

Step 1

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° 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.