Name: Herbed Roasted Winter Vegetables
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 3 tablespoons butter; 1/4 cup olive oil; 3 large red beets, peeled, each cut into 6 wedges; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh summer savory; 8 large shallots, peeled, halved through root end; 3 large golden beets, peeled, each cut into 6 wedges; 2 acorn squash (about 2 3/4 pounds total), unpeeled, halved, seeded, 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; 12 garlic cloves, peeled

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Herbed Roasted Winter VegetablesNoel Barnhurst

Recipe notes

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