Ingredients
1
pound yams (red-skinned sweet potatoes), peeled, diced
8
ounces parsnips, peeled, diced
8
ounces rutabagas, peeled, diced
1
medium leek (white and pale green parts only), cut into 1/2-inch pieces
3
tbsp plus 2 tsp extra-virgin olive oil
1
cup frozen baby lima beans, thawed
1
1/4 cups fresh breadcrumbs made from crustless French bread
2
tbsp chopped fresh parsley
1
tbsp chopped fresh thyme
1
tbsp chopped fresh oregano
Directions
1.
Preheat oven to 400°F. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
2.
Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
3.
Bring half and half to boil in heavy small saucepan. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.
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