Smashed Root Vegetables With Crispy Shallots

• 3 medium potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 large rutabaga, peeled and cubed
• 2 medium carrots, sliced
• 1 medium turnip, peeled and cubed
• 1 medium parsnip, peeled and cubed
• 5 tablespoons olive oil, divided
• 1-1/2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1 teaspoon paprika
• 5 shallots, peeled and thinly sliced
• 1/2 teaspoon sugar
• 1/2 teaspoon balsamic vinegar
• 1/4 cup butter, cubed
• 1/4 cup 2% milk
• 1/8 teaspoon ground nutmeg

1. Preheat oven to 400u0b0. In a large bowl, combine the first six ingredients. Drizzle with 3 tablespoons oil. Combine thyme, salt, pepper and paprika. Sprinkle over vegetables; toss to coat. Divide between two 15x10x1-in. baking pans.
2. Bake, uncovered, 40-45 minutes or until tender and golden brown, stirring occasionally.
3. Meanwhile, in a small skillet, saute shallots in remaining oil until golden brown and crispy. Stir in sugar and vinegar; cook 1 minute longer. Drain; set aside.
4. Transfer vegetables to a large bowl. Coarsely mash with butter, milk and nutmeg. Sprinkle with shallots; serve immediately.

potatoes, sweet potatoes, carrots, parsnip, olive oil, thyme, salt, ground pepper, paprika, shallots, sugar, balsamic vinegar, butter, milk, ground nutmeg

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