Ingredients
1 pound parsnips, ends trimmed
1 pound cipolline onions, peeled
1/4 cup fresh rosemary
2 tablespoons extra-virgin olive oil
Preparation
Preheat the oven to 425 degrees.
In a roasting pan, combine the parsnips, onions, and rosemary. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetablesare deep amber.
