Cornbread Dressing with Roasted Fall Vegetables

Cornbread Dressing with Roasted Fall Vegetables
Photo by Con Poulos

Ingredients

  • 1 pound crimini (baby bella) mushrooms
  • 6 cups 1/2-inch cubes Cornbread for Dressing
  • 2 teaspoons dried crushed rosemary
  • 2 teaspoons dried thyme
  • 1 ½ cups low-salt chicken broth
  • 2/3 cup olive oil
  • 2 cups rutabagas
  • + 7 more ingredients
    • 2 ½ cups parsnips
    • 2 ½ cups carrots
    • 1 10-ounce bag pearl onions
    • 1 ½ teaspoons dried rubbed sage
    • 3 large eggs
    • 6 large garlic cloves
    • 3 tablespoons unsalted butter

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over a...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network