Oven-Roasted Root Vegetables with Pears
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6 to 8 servings
Ingredients
-
2 1/2 cups water
-
1 (10-ounce) bag purple pearl onions
-
2 cups chopped rutabaga
-
2 cups chopped turnip
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3 red pears, cored and sliced
-
2 tablespoons chopped fresh parsley
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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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