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Roasted Vegetables

This is a wonderful side to the Apple-crusted Pork Loin recipe.

 

Roasted Vegetables

 

5 cups cubed unpeeled red potatoes (about 1.5 pounds)
7 medium carrots, cut into 1/2 -inch slices
4 medium parsnips, peeled and cut into 1/2 -inch slices
2 medium turnips, peeled and cut into 1/2 -inch cubes
1 cup fresh or frozen shallots
1 medium red onion, cut into 1/2 -inch wedges and halved
3 tablespoons butter or margarine, melted
3 tablespoons olive or vegetable oil
1 tablespoon dried thyme
2 teaspoons salt
1/2 teaspoon pepper
2 1/2 cups Brussels sprouts, halved
3 to 4 garlic cloves, quartered

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 F for 30 minutes. Add Brussels sprouts and garlic. Bake, uncovered, for 30–40 minutes or until vegetables are tender, stirring frequently. 

 

Yield: 20 servings.