Monthly Archives: December 2013

Oven Roasted Vegetables with Garlic and Rosemary


Another recap of a delicious Thanksgiving side dish. 


6 parsnips, peeled

1 pound carrots, peeled

6 shallots, peeled, cut in half

2 medium sized red onions, cut into wedges

3 tbsp chopped rosemary

3 tbsp chopped thyme

2 tbs butter

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil


Preheat oven to 400 degrees. Mix the first seven ingredients in a large bowl tossing with oil and butter.  Roasted vegetables until golden and tender, stirring occasionally.  About 1 hour and 20 minutes.  Season with salt and pepper. 



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