Rosemary and Garlic, Moustiers-Sainte-Marie, Provence, France
Rosemary and Garlic, Moustiers-Sainte-Marie, Provence, France
Sergio Pitamitz
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Oven-Roasted Vegetables with Garlic



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Oven-Roasted Vegetables with Garlic

Bon Appetit September 1995

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6 parsnips, peeled, halved crosswise,
then lengthwise

6 carrots, halved crosswise,
then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled,
each cut into 8 wedges
1 large head garlic, separated
into cloves, peeled
3 tablespoons chopped fresh rosemary or
1 tablespoon dried
3 tablespoons chopped fresh thyme or
1 tablespoon dried
2 tablespoons olive oil
2 tablespoon butter, melted

Preheat oven to 400 degrees F.
Mix parsnips, carrots, shallots, red onions, garlic, rosemary and thyme
in large roasting pan. Drizzle with oil and butter and toss to coat. Roast
vegetables until golden and tender, stirring occasionally, about 1 hour
20 minutes. Season with salt and pepper. Transfer vegetables to platter
and serve. Serves 6.
Delicious with Daube of Beef Short Ribs

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