Cooked - Roasted Root Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Root Vegetables

10.0

2 cups pearl onions

2 pounds red potatoes, cut into ½-inch pieces

1 large rutabaga, peeled and cut into ½-inch pieces

1 pound parsnips, peeled and cut into ½-inch pieces

1 pound carrots, cut into ½-inch pieces

3 tablespoons butter, melted

3 tablespoons olive oil

4-½ teaspoons dried thyme

1-½ teaspoons salt

¾ teaspoon coarsely ground pepper

2 packages (10 ounces each) frozen Brussels sprouts, thawed

3 to 4 garlic cloves, minced

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel.
In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat.
Cover and bake at 425° for 30 minutes.
Uncover; stir in Brussels sprouts and garlic.
Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.

Course🍚Side Dish

DietsPescaterian🥜Nut-free...

Category🍽️Side Dish

Cuisine🇮🇪Irish

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 15 weeks ago

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