Ingredients
2 medium carrots1 medium turnip1 medium parsnip1 cup cubed red potatoes1 cup cubed peeled butternut squash3 whole garlic bulbs, cloves separated and peeled3 shallots, quartered4-1/2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon pepper
Preparation
Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
