Roasted Parsnips with Carrots and Onions

Serves 4

There is nothing better than a side dish of roasted root vegetables and the combination of parsnips, carrots and onions in this recipe is a quick, easy, healthy and delicious example. Feel free to use different or additional herbs, especially those that will complement the main dish. Whether to use olive oil or butter is a matter of choice and determined by the remainder of the meal.

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, preferably unsalted)
• 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 warm or room temperature.)