Oven Roasted Vegetables With Garlic
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 parsnips peeled and quartered
6 carrots quartered
6 shallots peeled, halved
2 mediums red onions each in 8 wedges
1 lrg garlic bulbs separated & peeled
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 tablespoons olive oil
1 tablespoon melted butter * see note

Preparation

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