Roasted Winter Vegetables

INGREDIENTS

• 1 pound parsnips
• 1 pound carrots
• 1 (10 oz.) package frozen pearl onions (thawed)
• 8 ounces halved brussels sprouts
• 6 smashed and peeled garlic cloves
• 1 sprig fresh rosemary (or 1 tsp. dried)
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper