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1
Preheat the oven to 375 degrees.
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2
In a large bowl, toss the parsnips, carrots, potatoes and turnips, in 1 tablespoon of the olive oil, plus a little salt and pepper, until coated.
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3
Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown.
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4
Turn the vegetables 2 or 3 times during cooking to prevent burning.
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5
In the same bowl, toss the pearl onions, garlic and portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated.
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6
Add this mixture to the baking sheet of vegetables and gently stir to combine.
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7
Continue roasting for 7 to10 minutes.
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8
Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes.
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9
Drain thoroughly under cold running water.
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10
Set aside separately.
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11
In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated.
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12
Add them to the baking sheet of vegetables, stirring to combine.
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13
Dot the butter over the vegetables and sprinkle with 1/4 cup wine.
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14
Roast for another 7 to 10 minutes.
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15
Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.
