Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Parsnips, peeled -cut into 8 wedges
-halved crosswise 1 lg Head garlic, peeled
-then lengthwise -separated into cloves
6 Carrots 3 tb Rosemary, chopped or
-halved crosswise 1 tb Dried rosemary
-then lengthwise 3 tb Thyme, chopped or
6 Shallots 1 tb Dried thyme
-peeled and halved 2 tb Olive oil
2 md Red onions, peeled 2 tb Butter (1/4 stick), melted

Preheat oven to 400F. Mix first 7 ingredients 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 to platter and serve.

Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95

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