Oven-Roasted Vegetables with Garlic

• 6 parsnips, peeled, halved crosswise, then lengthwise
• 6 carrots, halved crosswise, then lengthwise
• 6 shallots, peeled, cut in half
• 2 medium-size red onions, peeled, each cut into 8 wedges
• 1 large head garlic, separated into cloves, peeled
• 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter, melted

1. Preheat oven to 400F.
2. Mix first 7 ingredients in large roasting pan.
3. Drizzle with oil and butter and toss to coat.
4. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes.
5. Season with salt and pepper.
6. Transfer vegetables to platter and serve.

parsnips, carrots, shallots, red onions, head garlic, fresh rosemary, thyme, olive oil, butter

Taken from www.epicurious.com/recipes/food/views/oven-roasted-vegetables-with-garlic-748 (may not work)