Cornbread Dressing with Roasted Fall Vegetables

Ingredients

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

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