Roasted Vegetables


  • 2 lbs red potatoes, quartered
  • 1 large rutabaga, peeled and cubed
  • 1 lb parsnips, peeled and cut into 1 inch pieces
  • 1 lb carrots, peeled and cut into 1 inch pieces
  • 2 tbs unsalted butter, melted
  • 4 tbs extra virgin olive oil
  • 2 tsp thyme
  • 1 tsp rosemary, cracked
  • kosher salt and black pepper to taste
  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • 1 lb brussels sprouts, halved
  • Preheat oven to 425 degrees.
  • In a large roasting pan, combine the potatoes, rutabaga, parsnips and carrots.
  • Drizzle melted butter and olive oil over vegetables and toss to coat.
  • Combine the thyme, rosemary, salt and pepper and sprinkle over the vegetables, turning 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 40-60 minutes or until vegetables are tender and starting to caramelize.

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