Ingredients
| Quantity | Ingredients |
|---|---|
| Nonstick vegetable oil spray | |
| 3 tbsp | butter |
| 1/4 cup | olive oil |
| 3 large | red beets, peeled, each cut into 6 wedges |
| 2 tbsp | chopped fresh thyme |
| 2 tbsp | 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, unpeeled, halved, 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 |
Directions
1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375�F. Spray 2 large rimmed baking sheets with nonstick spray. 2. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. 3. Turn beets out onto 1 side of 1 prepared sheet. 4. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. 5. Divide vegetable mixture between prepared baking sheets. 6. Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender.
Source: www.epicurious.com