Art of Cooking

Ingredients: 

 

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks

• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks

• 2 medium turnips, peeled and cut into large wedges

• 10 to 12 cloves garlic

• 5-6 brussel sprout cut into half 

• 12 to 15 small pink onions or 1 cup pearl onions (walnut-size), peeled

• 3 small bay leaves

• 1/2 Tbs. melted unsalted butter

• 1-1/2 Tbs. vegetable oil

• Salt and freshly ground black pepper

• Garlic Powder, Onion Powder, Dry Oregano for Seasoning 

 

Preparation Method:

 

Heat the oven to 400°F. Dump the vegetables into a large baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt, pepper, Garlic Powder, Onion Powder and Dry Oregano and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Remove bay leaves. Serve crunchy warm veggies.