Root Vegetables

• 2 cups pearl onions
• 2 pounds red potatoes, cut into 1/2-inch pieces
• 1 large rutabaga, 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 packages (10 ounces each) frozen brussels sprouts, thawed
• 3 to 4 garlic cloves, minced

1. 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.
2. 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.
3. Cover and bake at 425u0b0 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.

pearl onions, red potatoes, parsnips, carrots, butter, olive oil, thyme, salt, ground pepper, brussels sprouts, garlic

Taken from www.tasteofhome.com/recipes/root-vegetables/ (may not work)