Roasted Winter Vegetables

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.

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.