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.