3 medium parsnips, peeled, sliced on the bias, 1/2-inch thick
3 medium onions, quartered
3 medium turnips or 1/2 medium rutabaga, diced
2 cups Brussels sprouts, bottoms trimmed, outer leaves removed
1 tablespoon pure olive oil
4 garlic cloves, minced
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
2 tablespoons minced fresh parsley
Preheat oven to 375F. Bring a large pot of water to boil over high heat. Add carrots, parsnips and turnips or rutabagas; cook 1 minute; remove vegetables from water and place in a large nonreactive mixing bowl. Add Brussels sprouts to boiling water and cook 1 minute; drain. Add Brussels sprouts and onions to other vegetables with all remaining ingredients and combine well. Place vegetables on a baking sheet with sides sprayed with no-stick cooking spray and roast, uncovered, about 20 minutes or until golden brown and tender.