In large pan over medium heat add 2 tablespoons olive oil. Sauté the onions until they are very brown.
Once the onions are very brown, add the carrots, parsnips and rosemary to the pan. Salt the vegetables generously with one teaspoon of salt or more. Sauté for 5 minutes.
Add the remaining olive oil to a Pyrex pan or other oven-safe pan. Add all the vegetables. Roast in the oven at 375 degrees until the carrots and parsnips look a little brown on the edges, about 35-45 minutes.
Season to taste with salt and pepper.
There are 3 secrets to making this recipe extra delicious:
1) Make sure you really brown the onions. Don’t just lightly sauté them.
2) Use a generous amount of salt, more than you would think, or this dish will be bland.
3) Follow the directions and saute the vegetables on the stove-top and then roast them in the oven. If you only sauté the vegetables it won’t be quite as good.
jchayt33 2017-12-26T19:21:14+00:00 December 19th, 2017|Uncategorized|