Roasted Vegetables

• 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

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 425u0b0 for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.

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

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