Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup olive oil; 4 cloves garlic, peeled; 2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise; 6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; Shaved or shredded Parmesan cheese, optional

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 servings

My grandmom, who was Italian, is really the one who taught me how to cook. The garlic, herbs and the sprinkling of the Parmesan cheese offer an Italian twist to these roasted fall vegetables.

Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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1/4 cup olive oil

4 cloves garlic, peeled

2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise

6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Shaved or shredded Parmesan cheese, optional

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Heat the olive oil and garlic in a small saucepan over medium-low heat for 5 minutes until the garlic turns golden. Remove the garlic cloves so only the garlic-infused oil remains.
Place the carrots and parsnips in a bowl and drizzle with the infused olive oil. Season with salt and pepper, sprinkle over the rosemary and thyme and toss to coat. Place the vegetables on the lined baking sheets in a single layer. Roast until tender and starting to turn golden on the edges, about 30 minutes. Sprinkle with shaved or shredded Parmesan cheese, if desired, before serving hot.