Instructions: 1. Heat the oven to 425F.

2. Trim top ends of garlic bulbs but do not separate cloves.

3. In a roasting pan, combine the parsnips, onions, and garlic bulbs.

Crush dried rosemary in your hands and sprinkle over vegetables. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated.

4. Roast for 45 to 55 minutes, shaking the pan every 15 minutes, until the all the parsnip sticks are tender.

Before serving, cut garlic bulbs in half.

Serves 4 or more, depending on variations in vegetable quantities.

I started searching for a recipe for roasted parsnips in March, after tasting some at a friends house. I found one in my not-yet-tried recipes from last fall but didnt have exactly the right ingredients on hand, so I adapted it to suit my own pantry.

Figuring that I might as well roast some garlic for a different recipe as long as I was heating the oven for nearly an hour, I threw a few into the roasting pan as well. My husband served the garlic bulbs along with the parsnips and onions, doing away with my plan to cook something else with the garlic but perhaps improving on the taste of the vegetable mixture. At any rate, the garlic is now a required part of the recipe :)

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