Roasted Winter Vegetables

• 1 lb parsnip, peeled and cut into 2 inch long sticks, 1/2 inch thick
• 1 lb carrot, cut into 2 inch sticks
• 1 bunch scallion, trimmed and cut into 1 inch pieces
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 4 garlic cloves, peeled and thinly sliced
• 3 sprigs fresh thyme

1. Preheat the oven to 500 degrees F. Line a large shallow baking sheet with foil.
2. Combine the parsnips, carrots, cauliflower and scallions on the sheet and drizzle the oil on top.
3. Toss well and spread the vegetables in an even layer.
4. Sprinkle the rosemary, salt and pepper on top.
5. roast the vegetables for 10 minutes.
6. Add the broccoli and garlic.
7. Stir to mix and spead in an even layer.
8. Scatter the thyme onm top and bake another 10 minutes or until the vegetables aretender and golden brown on the edges.

parsnip, carrot, scallion, olive oil, fresh rosemary, salt, ground black pepper, broccoli florets, cauliflower florets, garlic, thyme

Taken from www.food.com/recipe/roasted-winter-vegetables-419902 (may not work)