Serves: 16
Total Calories: 95

1 cup onion chopped
1 yam peeled and slices
1 rutabaga peeled and sliced
3 tablespoons butter
4 teaspoons dried thyme
1 teaspoon pepper
1 (10-ounce) package brussels sprouts frozen
2 pounds white potatoes sliced
2 large carrots sliced
2 parsnips peeled and sliced
2 tablespoons olive oil
2 teaspoons salt
4 cloves garlic minced

In a large roasting pan, combine the above vegetables. Drizzle with butter and oil. Sprinkle with herbs; toss to coat.

Bake at 425 degrees for 30 minutes. Uncover; stir in Brussels sprouts and garlic. Bake uncovered for about 1 hour or until vegetables are tender and are golden brown, stirring occasionally. This recipe makes 16 servings. This is ideal for serving as a side dish one night and adding the rest of the vegetable to a stew.

Nutritional Facts:

Serves: 16
Total Calories: 95
Calories from Fat: 34

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