1/4 cup olive oil
4 cloves garlic, peeled
2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise
6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Shaved or shredded Parmesan cheese, optional
Use any in-season, hearty vegetables, such as Brussels sprouts or potatoes.
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