- Kid Friendly
- 60–70 Minutes
- 20 Servings
Ingredients
- 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 ½-inch slices
- 2 medium turnips, peeled and cut into ½-inch cubes
- 1 cup fresh or frozen shallots
- 1 medium red onion, cut into ½-inch wedges and halved
- 3 tablespoons butter or margarine, melted
- 3 tablespoons olive or vegetable oil
- 1 tablespoon dried thyme
- 2 teaspoons salt
- ½ teaspoon pepper
- 2½ cups Brussels sprouts, halved
- 3 to 4 garlic cloves, quartered
Directions
- 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 30–40 minutes or until vegetables are tender, stirring frequently.
