Ingredients

• 1/2 lb parsnips, peeled, 2-inch x 1/2-inch strips
• 3 ea carrots, peeled, 2-inch x 1/2-inch strips
• 2 ea turnips, peeled, wedges
• 3 ea beets, peeled, 3/4-inch dice
• 10 cl garlic, peeled
• 1 C pearl onions
• 3 spgs rosemary or thyme
• 3 ea bay leaves
• 2 1/2 T butter, melted
• 1 1/2 T oil

Instructions

1. Toss the vegetables with the butter, oil, rosemary, bay leaves, salt and pepper.
2. Roast at 400, turning occasionally, until the vegetables are tender and browned in spots.
3. Discard the bay leaves and serve.

Source: Best of Fine Cooking Side Dishes 2007

Contributed by: Skip