Ingredients:
1 lb parsnips, ends trimmed
1 lb cipollini onions, peeled
1/4 cup fresh rosemary
2 tablespoons extra virgin olive oil
to taste coarse salt
to taste black pepper, freshly ground
Directions:
Heat the oven to 425F.
In a roasting pan, combine the parsnips, onions and rosemary.
Season with salt and pepper.
Add the olive oil and toss until the vegetables are thoroughly coated.
Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.