Yield
6 Servings

How to Make It

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.

Ratings & Reviews

dsturla's Review

dsturla
January 19, 2013
Not my favorite by a long shot. The pieces that were next to the garlic were too garlicky while the rest were rather bland. Cooking at 500 , degrees dried out the vegetables. I prefer cooking longer at a lower temp. The Rosemary burnt and was quite bitter.

bibicooks's Review

bibicooks
November 25, 2011
Just got this out of the oven. As if the smell imparted by this beautiful dish isn't enough....it looks beautiful too! I just packed it into a lovely ceramic casserole and will be taking it to my mothers for our (second) Thanksgiving. I have a feeling this dish is going to be a show-stopper! I snuck a taste of the carrot, and it is absolutely no-holds-barred, the best taste I've had in my mouth since, oh,, yesterday, when I had my father-in-law's girlfriend's apple/cranberry tart. But seriously, folks, this is worth making. I couldn't find pearl onions, frozen or otherwise, so I used a big sweet onion, sliced thinly into wedges. Other than that, and maybe sneaking in a bit more brussels sprouts, I made this exactly as instructed.