• 5 yellow squash, julienned
  • 5 parsnips, sliced
  • 4 carrots, sliced
  • 1 onion, thinly sliced
  • 4 cans of whole button mushrooms
  • 1 bag purple pearl onions
  • 1 bag white pearl onions


Place all vegetables, except for pearl onions, in greased baking pan and spray vegetables with nonstick spray. Bake uncovered at 375*F, mixing frequently for 2 hours.

Boil pearl onions in water for 5 minutes. Drain and place in bowl with cold water and ice. Drain. Slice the root end of each onion and squeeze the onion. The onions should pop out of their peel. Mix onions into vegetables and turn oven off. Leave vegetables in still warm oven for 30 minutes.