Root Vegetables Recipe

5 2 3
Root Vegetables Recipe
Root Vegetables Recipe photo by Taste of Home
Publisher Photo

Root Vegetables Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
16-18 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min.
MAKES:
16-18 servings
TOTAL TIME:
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 olive 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.
Originally published as Roasted Root Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p137

  • 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 olive 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Roasted Root Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p137

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoot Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
klumsee1 User ID: 982010 204609
Reviewed Oct. 31, 2010

"This was so wonderful! The vegetables cooked evenly and had a terrific flavor together!"

MY REVIEW
chunkyandfunky User ID: 2518781 57703
Reviewed Oct. 12, 2010

"This was a success at my work potluck, several people asked for the recipe. :) It's colorful and smells great. It's nice to have a "special" healthy dish to make for potlucks or holidays."

Loading Image