EATING MY EMPIRE
Preheat oven to 425 degrees. Bring a large pot of water to a boil; season generously with salt. Blanch Brussels sprouts and cipollini onions for 2 minutes. Drain. Peel onions, and pat dry along with Brussels sprouts.
On a baking sheet, combine Brussels sprouts, cipollini onions, carrots, parsnips, turnips, and potatoes. Drizzle with olive oil, and season with salt and pepper; toss to coat. Spread in an even layer. Sprinkle with parsley, chervil, and thyme. Roast, stirring halfway through, until golden and tender, about 35 to 40 minutes.