- 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
- 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.