Roasted root vegetables are delicious and healthful. You can use any root vegetables in this recipe – whatever you’ve got! Serve under a piece of fish or alongside chicken.
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 thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 3 cloves garlic, minced
Preparation
- 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, garlic, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
- Bake, uncovered at 425 degrees F for 45-60 minutes or or until vegetables are tender and begin to brown, stirring occasionally.
Adapted from allrecipes.com.
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