• 11 butternut squash, melon balled 
• 1 rutabaga, medium diced 
• 1 celery root, medium diced 
• 1 turnip, medium diced 
• 1 red pepper, diamond shaped cuts
• 1 green pepper, diamond shaped cuts
• 2 carrots, sliced into 1/4 inch rings 
• 2 parsnips, sliced into 1/4 inch rings 
• 2 potatoes, medium diced (Yukon Gold or Red Bliss) 
• 2 shallots, cut in half 
• 2 garlic cloves, whole 
• 1/2 cup white wine 
• 4 ounces butter, cubed 
• 6 sprigs fresh thyme or 2 large tablespoons dried thyme 
  

Directions

Toss all vegetables in butter, wine and thyme 
Place in aluminum foil purse. 

Fold up ends of foil and pinch to seal. 
Roast in 350 degree F oven for 45 - 50 minutes. 

*For best results use fresh ingredients.