Roasted Root Vegetables
Ingredients
- 2 cups pearl onions
- 2 pounds red potatoes, cut into 1/2-inch pieces
- 1 large rutabagas, peeled and cut into 1/2 inch pieces
- 1 pound parsnips, peeled and cut into 1/2 inch pieces
- 1 pound carrots, cut into 1/2 inch pieces
- 3 tablespoons butter, melted
- 3 tablespoons olive oil
- 4 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 2 (10 ounce) packages frozen brussels sprouts, thawed
- 3 cloves garlic, minced
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