Roasted Winter Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound parsnips |
1 pound carrots |
1 (10 oz.) package frozen pearl onions (thawed) |
8 ounces halved brussels sprouts |
6 smashed and peeled garlic cloves |
1 sprig fresh rosemary (or 1 tsp. dried) |
3 tablespoons olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 500°F. Peel 1 lb. parsnips and 1 lb. carrots; cut into thick sticks. On a large, rimmed baking sheet lined with foil, combine parsnips and carrots with 1 (10 oz.) package frozen pearl onions (thawed), 8 oz. halved brussels sprouts and 6 smashed and peeled garlic cloves. Toss vegetables with leaves of 1 sprig fresh rosemary (or 1 tsp. dried), 3 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper until coated. Spread vegetables evenly on a baking sheet. Roast until tender and browned on edges, about 25 minutes.
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