Flavorful Roasted Vegetables Recipe

Ingredients

1/2 cup olive oil

1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise

1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise

4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)

1 pound medium red onions, halved

1 head of garlic, cloves separated, skin-on

1/2 bunch fresh thyme

1 tablespoon Maldon sea salt

Salsa Rossa

Preparation

Preheat oven to 400 degrees.

Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.

Serve roasted vegetables with salsa rossa.

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