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Ingredients: 1 nonstick spray 3/16 Cup(s) butter 4 Tablespoon(s) olive oil 3 red beets; peeled, cut into 6 wedges 6 Teaspoon(s) thyme; chopped 2 Tablespoon(s) summer savory; chopped 8 shallots; peeled,half thru root end 3 golden beets; peeled, cut into 6 wedges 2 acorn squash, unpeeled, halved; seeded, ea half in 2 turnips; peeled, cut into 6 pcs 1 rutabaga; peeled, cut into 12 wedge 12 clove garlic; peeled Directions: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375F. Spray 2 large rimmed baking sheets with nonstick spray. 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. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets. Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350F oven about 20 minutes.) Transfer to platter and serve. Contributor: Bon Appetit November 2003 p 146
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