Roast Fall Vegetables

• 1/2 cup extra-virgin olive oil
• 10 small onions (white or Cippollini), peeled
• 8 cloves garlic, in their skins
• 6 carrots, peeled and sliced in 1 1/2-inch pieces
• 4 turnips, peeled and cut into wedges
• 1 pound boiling potatoes, peeled and cut into wedges
• 4 parsnips, peeled and cut into chunks
• 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
• Coarse salt and freshly ground pepper to taste

1. Preheat oven to 400 degrees.
2. Oil the baking pans.
3. Scatter the vegetables over the pans.
4. Sprinkle them with salt, pepper and rosemary and the remaining olive oil.
5. Bake them for 30 minutes, stirring to redistribute the vegetables and bake for another 30 to 45 minutes.

extravirgin olive oil, onions, garlic, carrots, boiling potatoes, parsnips, rosemary, salt

Taken from cooking.nytimes.com/recipes/71 (may not work)