Roasted Vegetables


  • 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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