Fall, fall everywhere!

I was thinking a few days ago, (that can be dangerous), and I came to the realization that fall mean falling leaves, duh, but there is more to that. What about kids jumping up and down and falling into pile of leaves that have been carefully raked up, which, have fallen from a tree? What about leaves falling out of the big plastic bags that you carefully raked up again and the kids decided to punch holes in to them, so, you would have this trail of fallen leaves when you were carrying it to the side walk for the people to come by and pick it up, wondering, why they were all falling down laughing, and snickering in the corner. What about the plastic bag tearing open when it was tossed into the truck, which the fall leave fall into a big pile of fallen leaves next to the sidewalk, and the kids falling into them again? What about that?? You are probably wondering where this is going. Well it is obvious this story is falling apart. I have another Fall recipe that I know that you will fall all over yourself when you cook and try it. Fall in the air and in the kitchen now. What a great idea!

Roasted Vegetables

Prep: 20 min.
Cook: 60 min.
Total: 80 min.

Servings: 20

Ingredients:
5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)

7 medium carrots, cut into 1/2-inch slices
4 medium parsnips, peeled and cut into 1/2-inch slices
2 medium turnips, peeled and cut into 1/2-inch cubes
1 cup fresh or frozen pearl onions
1 medium red onion, cut into 1/2-inch wedges and halved
3 tablespoons butter or margarine, melted
3 tablespoons olive or vegetable oil
1 tablespoon dried thyme
2 teaspoons salt
1/2 teaspoon pepper
2-1/2 cups brussel sprouts, halved

2 cups fresh (large) mushroom caps quartered
3 to 4 garlic cloves, quartered

Directions:

In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussel sprouts, mushrooms and garlic. Stir to mix and Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.