• 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 

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.