Oven-Roasted Vegetables with Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These easy-to-make vegetables are served at Chamberlain's Prime Chop House in Dallas, Texas. Ingredients:
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 |
Directions:
1. Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. 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.
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