Rosemary Roasted Vegetables Recipe | Epicurious.com

Name: Rosemary Roasted Vegetables Recipe | Epicurious.com
Yield: Makes 4 servings
Ingredients: 1/2 pound parsnips; 1/2 pound carrots; 1/2 pound turnips; 1/2 pound sweet potatoes; 6 medium shallots, peeled; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 2 tablespoons fresh rosemary needles; 1 head garlic, broken up into cloves (with skin); 1/4 teaspoon freshly ground black pepper

Rosemary Roasted Vegetables Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Rosemary-Roasted-Vegetables-236313" target="_blank">www.epicurious.com.</a>

"Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here. A simple, terrific fall or winter side dish...."

INGREDIENTS

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1/2 pound parsnips

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1/2 pound carrots

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1/2 pound turnips

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1/2 pound sweet potatoes

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6 medium shallots, peeled

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2 tablespoons extra-virgin olive oil

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3/4 teaspoon kosher salt

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2 tablespoons fresh rosemary needles

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1 head garlic, broken up into cloves (with skin)

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1/4 teaspoon freshly ground black pepper

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