Roasted Winter Vegetables
|Red onions||3 Large, cut into wedges|
|Peppers||2 , cut into 1 1/2-inch pieces (Red / Yellow)|
|Whole head garlic||1 Clove (5 gm), separated into cloves and peeled|
|Olive oil||3 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
1. Preheat oven to 475°F. In large bowl, combine onions, carrots, parsnips, red peppers, and garlic cloves. Add oil, salt, and pepper; toss until evenly coated.
2. Divide vegetable mixture between two jelly-roll pans or large shallow roasting pans. Place pans on two oven racks; roast until vegetable are tender and golden, about 45 minutes, rotating pans between upper and lower racks halfway through cooking time and tossing once.