Roasted Vegetables

By Hklbrries

A savory medley of tender carrots, buttery parsnips, sweet peppers, and mellow onions roasted together for optimum flavor.

Ingredients

• 3 large red onions, each cut into 12 wedges
• 2 pounds carrots, peeled and cut into 2" by 1" pieces
• 2 pounds parsnips, peeled and cut into 2" by 1" pieces
• 2 medium red or yellow peppers, cut into 1 1/2" pieces
• 1 whole head garlic, separated into cloves and peeled
• 3 tbsp olive oil
• 2 tsp salt
• 1/4 tsp ground black pepper

Details

Servings 13

Preparation

Step 1

Preheat oven to 475 F. In large bowl, toss vegetables with oil, salt, and pepper until evenly coated.

Divide vegetable mixture between two 15 1/2-by-10 1/2-inch jelly-roll pans or 2 shallow large roasting pans. Place pans on 2 oven racks and roast vegetables 45 minutes or until tender and golden, rotating pans between upper and lower racks halfway through cooking time and tossing vegetables once.