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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This heartwarming side dish from our Test Kitchen is sure to get rave reviews! The ingredient list may look longer, but you'll soon see, this colorful fall medley is a snap to prepare. Ingredients:
1 small rutabaga, peeled and chopped |
1 medium sweet potato, peeled and chopped |
2 medium parsnips, peeled and chopped |
1 medium turnip, peeled and chopped |
1/4 pound fresh brussels sprouts, halved |
2 tablespoons olive oil |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place the vegetables in a large resealable plastic bag. Add the oil, rosemary, garlic, salt and pepper; seal bag and shake to coat.
2. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring once. Yield: 10 servings.
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