- 1 pound parsnips, peeled
- 1 pound carrots, peeled
- ¼ cup extra-virgin olive oil, plus 2 tablespoons divided
- 6 cloves garlic, chopped
- 2 leeks, tops and roots removed, cleaned of sand and diced large, about 1 cup
- 1 large sprig of rosemary plus 2 tablespoons minced, divided
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1/2 cup white wine
- 1/4 cup water
- Cut large parsnips or carrots in half lengthwise, otherwise leave whole. Cut all in half horizontally so they are all half size. In order for the vegetables to cook correctly, they need to be uniform in size. Place all in a large bowl.
- Preheat oven to 425 degrees.
- In a large saute pan, place 1/4 cup of olive oil, garlic, leeks, whole rosemary sprig, salt, pepper, wine and water. Cook over medium high for five minutes stirring occasionally. Remove from heat and discard rosemary. The leeks will be soft.
- Pour cooked leeks over vegetables along with two tablespoons of olive oil and the minced rosemary and toss.
- Pour out onto a sheet pan in a single layer and roast for 15 minutes. Flip vegetables and roast for about 10-15 minutes more until browned and tender.