Oven-roasted vegetables with garlic
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Parsnips, peeled halved crosswise then lengthwise | |
| 6 | Carrots halved crosswise then lengthwise | |
| 6 | Shallots peeled and halved | |
| 2 | mediums | Red onions, peeled cut into 8 wedges |
| 1 | large | Head garlic, peeled separated into cloves |
| 3 | tablespoons | Rosemary, chopped or |
| 1 | tablespoon | Dried rosemary |
| 3 | tablespoons | Thyme, chopped or |
| 1 | tablespoon | Dried thyme |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter (1/4 stick), melted |
Directions
Preheat oven to 400F. Mix first 7 ingredients in large roasting pan.
Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes.
Season with salt and pepper. Transfer to platter and serve.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95