Roasted Winter Vegetables

Ingredients

• 0.3 teaspoon pepper black
• 8 ounces brussels sprouts halved
• 1 pound carrots 
• 1 sprig rosemary dried fresh or 1 tsp.
• 6  garlic cloves peeled smashed
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 1 pound parsnips 
• 10 oz pearl onions frozen thawed

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 500F. Peel 1 lb. parsnips and 1 lb. carrots; cut into thick sticks. On a large, rimmed baking sheet lined with foil, combine parsnips and carrots with 1 (10 oz.) package frozen pearl onions (thawed), 8 oz. halved brussels sprouts and 6 smashed and peeled garlic cloves. Toss vegetables with leaves of 1 sprig fresh rosemary (or 1 tsp. dried), 3 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper until coated.
2. Spread vegetables evenly on a baking sheet. Roast until tender and browned on edges, about 25 minutes.