Name: Cornbread Dressing with Roasted Fall Vegetables
Yield: Servings
Ingredients: 1 10-ounce bag pearl onions; 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound); 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound); 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound); 2/3 cup olive oil, divided; 1 pound crimini (baby bella) mushrooms, stemmed, caps halved; 6 large garlic cloves, peeled; 2 teaspoons dried thyme; 2 teaspoons dried crushed rosemary; 1 1/2 teaspoons dried rubbed sage; 6 cups 1/2-inch cubes Cornbread for Dressing; 3 large eggs, beaten to blend; 3 tablespoons unsalted butter, melted; 1 1/2 cups low-salt chicken broth

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