Roasted Root Vegetables

This has become my classic comfort food this winter since I first threw it together in October.

3 parsnips
4-5 carrots
1/8 c pine nuts
salt
pepper
evoo
6-7 cloves garlic

Preheat oven to 400. Slice parsnips and carrots into 1/2 inch thick pieces and add to glass baking dish along with whole, peeled garlic cloves and pine nuts. Pour 2-3 tablespoons over it all and 1/4 t salt and pepper and toss to coat.

Cook uncovered for 45 minutes, or until brown, stirring and checking on them every 15 minutes.

I've also added fresh thyme to this mixture, and other vegetables like turnips, sweet potatoes and butternut squash also roast very well with the carrots, parsnips and pine nuts.