Recipes

Roasted Vegetables

Ingredients

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
Directions:
  • 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.

Servings

12

Prep

15 min

Cook

1 hr 20 min

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Skill Level

Easy