We followed this recipe: http://cooking.nytimes.com/recipes/182-slow-roasted-fall-vegetables but made the following modifications: for vegetables, we used 5 parsnips, 1 large rutabaga, and 4 carrots, peeled, trimmed, and cut into ½” sticks. We tossed the root vegetables with 6 peeled and rough-cut shallots, 8 peeled and whole garlic cloves, ¼ cup olive oil, a few sprigs each thyme, marjoram, and rosemary, and salt and black pepper to taste. We oven-roasted them (on a sheet pan and a small roasting pan) at 325 for 1 ½ hours. We cooked this at the tail end of slow-roasting a beef brisket, placing the vegetables in the rack below the brisket pan. We made this for Rosh Hashanah. (Sept. 2016)
Cooking Adventures 