Roasted Winter Vegetables
- 1 pound parsnips
- 1 pound carrots
- 1 (10 oz.) package frozen pearl onions (thawed)
- 8 ounces halved brussels sprouts
- 6 smashed and peeled garlic cloves
- 1 sprig fresh rosemary (or 1 tsp. dried)
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 500u0b0F. Peel 1 lb. parsnips and 1 lb. carrots; cut into thick sticks. On a large, rimmed baking sheet lined with foil, combine parsnips and carrots with 1 (10 oz.) package frozen pearl onions (thawed), 8 oz. halved brussels sprouts and 6 smashed and peeled garlic cloves. Toss vegetables with leaves of 1 sprig fresh rosemary (or 1 tsp. dried), 3 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper until coated. Spread vegetables evenly on a baking sheet. Roast until tender and browned on edges, about 25 minutes.
parsnips, carrots, pearl onions, sprouts, smashed, rosemary, olive oil, kosher salt, black pepper
Taken from www.myrecipes.com/recipe/roasted-winter-vegetables-1 (may not work)