Roasted Vegetables
Ingredients
| 2 lbs red potatoes | ||
| 1 large rutabaga, peeled and cubed | ||
| 1 lb parsnips, peeled and cut into 1 inch pieces | ||
| 2 tb unsalted butter | ||
| 4 tb extra virgin olive oil | ||
| 2 tsp thyme | ||
| 1 tsp rosemary, chopped | ||
| Kosher salt and fresh cracked black pepper to taste. | ||
| 1 large onion, chopped | ||
| 5 garlic cloves, minced | ||
| 1 lb Brussels sprouts, cut into halves | ||
| 1/2 lb carrots |
This is a go to vegetable dish guaranteed to please you friends and family.
- Pre-heat oven to 425 degrees.
- In a large roasting pan combine the potatoes, rutabaga, parsnips and carrots.
- Drizzle with melted butter and olive oil and toss to coat.
- Cover the pan with foil and roast for 40 minutes, stirring once.
- Remove the foil and stir in the onion, garlic and Brussels sprouts.
- Continue cooking for 40 to 60 minutes or until the vegetables are tender and starting to caramelize.
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