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Roasted Root Vegetables Recipe

Photo by: Taste of Home

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This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. —Cathryn White, Newark, Delaware

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16-18 Servings
Prep: 15 min. Bake: 1 hour 20 min.

Ingredients

2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound carrots, cut into 1/2-inch pieces
3 tablespoons butter, melted
3 tablespoons Crisco® Light Olive Oil or Canola Oil
4-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 packages (10 ounces each) frozen brussels sprouts, thawed
3 to 4 garlic cloves, minced

Directions

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. Yield: 16-18 servings.

Roasted Root Vegetables published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p137

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