Oven-Roasted Root Vegetables with Pears

From: Taste of the South

Servings: 6 to 8 servings

Prep: 25 mins

Total: 1 hr 10 mins

Rated : Not yet rated

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Ingredients

2 1/2 cups water

1 (10-ounce) bag purple pearl onions

2 cups chopped rutabaga

2 cups chopped turnip

3 red pears, cored and sliced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons vegetable oil

Directions

1. Preheat oven to 400 degrees.

2. In a medium saucepan, bring water to a boil over medium-high heat. Add onions and cook until water begins to boil again. Remove onions to a strainer and cover with ice.

3. When onions have cooled, use a paring knife to cut off the wide ends. Using your thumb and forefinger, squeeze onion at tip end, removing skins. Reserve onions; discard skins.

4. In a large resealable plastic bag, combine rutabaga, turnip, pears, pearl onions, parsley, thyme, sugar, salt, and pepper. Add vegetable oil. Seal bag; shake to coat with oil. Pour mixture into a roasting pan.

5. Bake for 25 to 30 minutes, or until vegetables are tender.

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