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.
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.
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