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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.Cathryn J White, Newark, Delaware Ingredients:
5 cups cubed unpeeled red potatoes (about 1-1/2 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 pearl onions |
1 medium red onion, cut into 1/2-inch wedges and halved |
3 tablespoons butter, melted |
3 tablespoons olive 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 |
Directions:
1. 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 30-45 minutes or until vegetables are tender, stirring frequently. Yield: 20 servings.
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