Martin’s Family Fruit Farm — Roasted Vegetables

Ingredients

• 5 cups cubed unpeeled red potatoes (about 1.5 pounds)
• 7 medium carrots, cut into 1/2 -inch slices
• 4 medium parsnips, peeled and cut into ½-inch slices
• 2 medium turnips, peeled and cut into ½-inch cubes
• 1 cup fresh or frozen shallots
• 1 medium red onion, cut into ½-inch wedges and halved
• 3 tablespoons butter or margarine, melted
• 3 tablespoons olive or vegetable oil
• 1 tablespoon dried thyme
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 ½ cups Brussels sprouts, halved
• 3 to 4 garlic cloves, quartered