Herbed Roasted Winter Vegetables

Ingredients

  • 12 garlic cloves, peeled
  • 1 large rutabaga, peeled, cut into 12 wedges
  • 2 large parsnips, peeled, each cut crosswise into 6 pieces
  • 2 medium turnips, peeled, each cut into 6 wedges
  • 2 acorn squash (about 2 ¾ pounds total), unpeeled, halved, seeded, each half cut into 6 wedges
  • 3 large golden beets, peeled, each cut into 6 wedges
  • 8 large shallots, peeled, halved through root end
  • + 6 more ingredients
    • 2 tablespoons chopped fresh summer savory
    • 2 tablespoons chopped fresh thyme
    • 3 large red beets, peeled, each cut into 6 wedges
    • ¼ cup olive oil
    • 3 tablespoons butter
    • Nonstick vegetable oil spray

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melt...

View full recipe at SpringPad

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