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Roasted Winter Vegetables

Yield 6 Servings

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

Nutrition Information

  • calories 187
  • fat 8 g
  • satfat 0 g
  • protein 4 g
  • carbohydrate 30 g
  • fiber 8 g
  • cholesterol 0 mg
  • sodium 206 mg

How to Make It

  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.