Roasted Root Vegetables

Roasted Root Vegetables
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1 butternut squash, melon balled
1 rutabaga, medium diced
1 celery root, medium diced
1 turnip, medium diced
1 red pepper, diamond shaped cuts
1 green pepper, diamond shaped cuts
2 carrots, sliced into 1/4 inch rings
2 parsnips, sliced into 1/4 inch rings
2 waxy potatoes, medium diced (Yukon Gold or Red Bliss)
2 shallots, cut in half
2 garlic cloves, whole
1/2 cup white wine
4 oz. butter, cubed
6 sprigs fresh thyme

Toss all vegetables in butter, win,e and thyme (or 2 tablespoons dried thyme can be used).

Place in aluminum foil purse. Fold up ends of foil and pinch to seal.

Roast in 350 degree F oven for 45-50 minutes.

Eat from the foil purse or place onto a plate.