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.
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