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

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