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Ingredients

• 1 pound yams (red-skinned sweet potatoes), peeled, diced
• 8 ounces parsnips, peeled, diced
• 8 ounces rutabagas, peeled, diced
• 1 red bell pepper, diced
• 1 medium leek (white and pale green parts only), cut into ½ inch pieces
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup frozen baby lima beans, thawed
• 1 ¼ cups fresh breadcrumbs made from crustless French bread
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
  
  

Cooking Instructions

1. Preheat oven to 400°F
2. Toss first 5 ingredients, 3 tablespoons oil, and garlic on baking sheet
3. Sprinkle salt and pepper and roast for 30 minutes
4. Add lima beans, parsley, thyme, oregano and roast for 10 more minutes
5. Optional, to add breadcrumbs and half & half