Herb Roasted Root Vegetables

Name: Herb Roasted Root Vegetables
Yield: 12
Ingredients: nonstick vegetable oil spray I use olive oil spray; 3 Tbsp butter; salt and pepper to taste; 3 large red beets peeled, and each cut into 6 wedges (Keep the beets separate from the other veggies. I put them in a large dish covered in water until the rest of the veggies are prepared); 2 Tbsp thyme fresh, if available and chopped; 2 Tbsp savory fresh if available and chopped; 8 large shallots peeled, halved through the root end; 3 large golden beets peeled, each cut into 6 wedges; 2 (about 2 3/4 lbs) acorn squash unpeeled, halved, seeded, and each half cut into 6 wedges; 2 medium turnips peeled, each cut into 6 wedges; 2 large parsnips peeled, each cut crosswise into 6 pieces; 1 large rutabaga peeled, cut into 12 wedges; 8 cloves garlic peeled

Herb Roasted Root Vegetables was pinched from <a href="https://www.babyboomster.com/herb-roasted-root-vegetables/" target="_blank" rel="noopener">www.babyboomster.com.</a>

"A colorful and delicious side dish that's perfect for Thanksgiving or a fall meal...."

INGREDIENTS

•

nonstick vegetable oil spray I use olive oil spray

•

3 Tbsp butter

•

salt and pepper to taste

•

3 large red beets peeled, and each cut into 6 wedges (Keep the beets separate from the other veggies. I put them in a large dish covered in water until the rest of the veggies are prepared)

•

2 Tbsp thyme fresh, if available and chopped

•

2 Tbsp savory fresh if available and chopped

•

8 large shallots peeled, halved through the root end

•

3 large golden beets peeled, each cut into 6 wedges

•

2 (about 2 3/4 lbs) acorn squash unpeeled, halved, seeded, and each half cut into 6 wedges

•

2 medium turnips peeled, each cut into 6 wedges

•

2 large parsnips peeled, each cut crosswise into 6 pieces

•

1 large rutabaga peeled, cut into 12 wedges

•

8 cloves garlic peeled

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