Cornbread Dressing With Roasted Fall Vegetables

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
65%
CHOL
36%
SOD
5%

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Ingredients for 10 servings

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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