Ingredients
5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)7 medium carrots, cut into 1/2-inch slices4 medium parsnips, peeled and cut into 1/2-inch slices2 medium turnips, peeled and cut into 1/2-inch cubes1 cup fresh or frozen pearl onions1 medium red onion, cut into 1/2-inch wedges and halved3 tablespoons butter, melted3 tablespoons olive oil1 tablespoon dried thyme2 teaspoons salt1/2 teaspoon pepper2-1/2 cups brussels sprouts, halved3 to 4 garlic cloves, quartered
Preparation
In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.
