Ingredients

• 1 pound parsnips, ends trimmed
• 1 pound cipolline onions, peeled
• 1/4 cup fresh rosemary leaves
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

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Instructions

1. Heat the oven to 425 degrees F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated.
2. Roast, shaking the pan every 15 minutes, until the vegetables are deep amber, 40 to 45 minutes.