Herbed Roasted Winter Vegetables

Ingredients

	Nonstick vegetable oil spray
3 tbsp	butter
1/4 cup	olive oil
3 large	red beets, peeled, each cut into 6 wedges
2 tbsp	chopped fresh thyme
2 tbsp	chopped fresh summer savory
8 large	shallots, peeled, halved through root end
3 large	golden beets, peeled, each cut into 6 wedges
2	acorn squash, unpeeled, halved, each half cut into 6 wedges
2	medium turnips, peeled, each cut into 6 wedges
2	large parsnips, peeled, each cut crosswise into 6 pieces
1	large rutabaga, peeled, cut into 12 wedges
12	garlic cloves, peeled

Directions

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375�F. Spray 2 large rimmed baking sheets with nonstick spray. 2. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. 3. Turn beets out onto 1 side of 1 prepared sheet. 4. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. 5. Divide vegetable mixture between prepared baking sheets. 6. Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender. 

Source: http://www.epicurious.com