Oven-Roasted Vegetables with Garlic
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 6 | Parsnips; peeled and quartered | |
| 6 | Carrots; quartered | |
| 6 | Shallots; peeled, halved | |
| 2 | md | Red onions; each in 8 wedges |
| 1 | lg | Garlic bulbs; separated & peeled |
| 1 | tb | Dried rosemary |
| 1 | tb | Dried thyme |
| 2 | tb | Olive oil |
| 1 | tb | Melted butter; * see note |
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