Roasted Winter Vegetables Recipe
Ingredients
| 3 large red onions, each cut into 12 wedges | ||
| 2 pounds carrots, peeled and cut into 2" by 1" pieces | ||
| 2 pounds parsnips, peeled and cut into 2" by 1" pieces | ||
| 2 red or yellow peppers, cut into 1 1/2-inch pieces | ||
| 1 whole head garlic, separated into cloves and peeled | ||
| Olive oil | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 475°F. In large bowl, combine onions, carrots, parsnips, red peppers, and garlic cloves. Add oil, salt, and pepper; toss until evenly coated.
2. Divide vegetable mixture between two jelly-roll pans or large shallow roasting pans. Place pans on two oven racks; roast until vegetable are tender and golden, about 45 minutes, rotating pans between upper and lower racks halfway through cooking time and tossing once.
2. Divide vegetable mixture between two jelly-roll pans or large shallow roasting pans. Place pans on two oven racks; roast until vegetable are tender and golden, about 45 minutes, rotating pans between upper and lower racks halfway through cooking time and tossing once.
Chef
