Roasted parsnips, onions, and garlic

4 servings

Ingredients

Quantity Ingredient
1 pounds Parsnips; peeled & julienned or more, if desired
½ pounds Sliced onion; peeled
4 Whole garlic bulbs; or to taste
1 tablespoon Dried rosemary; or to taste
2 tablespoons Extra-virgin olive oil
Salt; to taste
Freshly ground black pepper; to taste

Directions

1. Heat the oven to 425F.

2. Trim top ends of garlic bulbs but do not separate cloves.

3. In a roasting pan, combine the parsnips, onions, and garlic bulbs. Crush dried rosemary in your hands and sprinkle over vegetables. Season with salt nd pepper. Add the olive oil and toss until the vegetables are thoroughly coated.

4. Roast for 45 to 55 minutes, shaking the pan every 15 minutes, until the all the parsnip sticks are tender.

Before serving, cut garlic bulbs in half.

Serves 4 or more, depending on variations in vegetable quantities.

NOTES : adapted by Ellen Pickett <ellen@...> from a recipe entitled "Roasted Parsnips and Onions" posted to Eat-lf <eat-lf@...> by Pat Hanneman November 19, 1997

Recipe by: adapted from Healthy Quick Cook by Martha Stewart (1997) Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jun 1, 1999, converted by MM_Buster v2.0l.

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