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      Title: Root Vegetables
 Categories: Vegetables, Herbs
      Yield: 16 Servings

      2 c  Pearl onions
      2 lb Red potatoes; in 1/2" pieces
      1 lg Rutabaga; peeled, in 1/2"
           - pieces
      1 lb Parsnips; peeled, in 1/2"
           - pieces
      1 lb Carrots; in 1/2" pieces
      3 tb Margarine; melted
      3 tb Olive oil
  4 1/2 ts Dried thyme
  1 1/2 ts Salt
    3/4 ts Coarse ground pepper
     20 oz Brussels sprouts (2 pkg);
           - thawed
      4 cl Garlic; minced

  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°F/220°C 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.

  Recipe by Cathryn White, Newark, Delaware

  From: http://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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