Roasted Carrots, Parsnips and Shallots

• 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
• 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
• 8 shallots, halved if large
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Olive Relish, for serving (see under Pickles and Relishes label in sidebar)
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• Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

Serves 12