2 large parsnips, peeled and chopped into bite sized pieces
1 large red onion, cut into wedges
6 cloves garlic, smashed and peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. While the oven heats up, wash and prep all your vegetables, ensuring they are cut into relatively uniform pieces so they cook at the same rate.
In a large mixing bowl, toss the prepared Brussels sprouts, carrots, parsnips, and red onion wedges with the olive oil. Add the smashed garlic cloves, chopped rosemary, thyme, salt, and pepper. Use your hands or a large spoon to mix everything thoroughly until every piece of vegetable is well coated in the herb infused oil.
Spread the vegetable mixture onto your prepared baking sheet in a single layer. It is important not to overcrowd the pan, as this would cause the vegetables to steam rather than roast. If your pan is too small, use two separate sheets to ensure every piece has enough space to get those beautiful crispy edges.
Place the tray in the center of the oven and roast for about 30 to 35 minutes. Halfway through the cooking time, use a spatula to gently toss and flip the vegetables. This ensures even browning and prevents the garlic from becoming too dark. The dish is ready when the vegetables are fork tender and have deep golden brown edges.
Remove the tray from the oven and give the vegetables one last toss to coat them in any remaining herb oil on the pan. Transfer them to a warm serving bowl and serve immediately while they are hot and fragrant.
