ROASTED VEGETABLES

Roasted Vegetables image

With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.-Cathryn J White, Newark, Delaware

Provided by Taste of Home

Time 1h20m

Yield 20 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges