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Roasted Root Vegetables

Roasted Root Vegetables
Roasted Root Vegetables requires around 1 hour and 51 minutes from start to finish. Watching your figure? This gluten free and vegetarian recipe has 284 calories, 7g of protein, and 10g of fat per serving. This recipe serves 8. If you have olive oil, salt, thyme, and It works well as a reasonably priced side dish.

Instructions

1
In a Dutch oven or large kettle, bring 6 cups water to a boil.
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WaterWater
Equipment you will use
Dutch OvenDutch Oven
2
Add the pearl onions; boil for 3 minutes.
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Pearl OnionPearl Onion
3
Drain and rinse with cold water; peel.
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WaterWater
4
In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots.
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ParsnipParsnip
PotatoPotato
RutabagaRutabaga
CarrotCarrot
OnionOnion
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Roasting PanRoasting Pan
5
Drizzle with butter and oil.
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ButterButter
Cooking OilCooking Oil
6
Sprinkle with thyme, salt and pepper; toss to coat.
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Salt And PepperSalt And Pepper
ThymeThyme
7
Cover and bake at 425 degrees F for 30 minutes. Uncover; stir in brussels sprouts and garlic.
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Brussels SproutsBrussels Sprouts
GarlicGarlic
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OvenOven
8
Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.
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VegetableVegetable
Equipment you will use
OvenOven
DifficultyExpert
Ready In1 h, 51 m.
Servings8
Health Score36
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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