ROASTED PARSNIPS WITH CARROTS AND ONIONS

SERVES 4

There is nothing better than roasted root vegetables and this is a great combination. You may use different or additional herbs as desired.

INGREDIENTS

1 pound parsnips, peeled and cut into 1-1/2 inch pieces

2 medium carrots, peeled and cut into 1-1/2 inch pieces

1 large onion, peeled and cut into 1-1/2 inch pieces

4 large cloves garlic, peeled

1 tablespoon olive oil or melted butter

1-1/2 teaspoon dried marjoram leaves

Salt and pepper to taste

Preheat oven to 400° F. Place all of the vegetables and garlic in a baking dish large enough to hold in one layer. Mix in the melted butter or oil, salt, pepper and marjoram. Bake, turning several times, until lightly browned and tender, about 40 minutes. Serve immediately. (If you use olive oil, the vegetables are equally good at room temperarure.)

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