Andrew Zimmern Cooks: Roasted Root Vegetables

Ingredients

• 2 cups rutabagas, peeled and cut into ¾-inch squared pieces
• 2 cups potatoes, peeled and cut into ¾-inch squared pieces
• 2 cups carrots, peeled and cut into ¾-inch pieces
• 2 cups sweet potatoes, peeled and cut into ¾-inch squared pieces
• 2 cups parsnips, peeled and cut into ¾-inch pieces
• 24 pearl onions, peeled
• 12 shallots, peeled and halved
• 12 garlic cloves, peeled
• Salt
• Pepper
• 2 to 3 sprigs rosemary sprigs
• 1 sprig of fresh tarragon
• 4 fresh sage leaves
• 1 sprig of fresh thyme
• 4 tablespoons butter, melted
• 4 tablespoons olive oil