Roasted parsnips and cipollini onions

I love roasted vegetables - butternut squash, eggplant, cauliflower, fennel, I could eat a different roasted vegetable every day and not get bored. This is an interesting seasonal combination of roasted parsnips and cipollini onions. I started with about half a pound of cipollini onions and a pound of parsnips. When buying parsnips, smaller is better. The larger parsnips tend to have a woody core. Also, I try to pick cipollini onions that are all the same size for even cooking. I peeled the parsnips and cut them into sticks that were about 2 inches long and 1/2 inch wide. The cipollini onions were peeled and trimmed. I tossed the parsnips and cipollini onions with a drizzle of olive oil, a generous sprinkling of salt and pepper, and a few springs of fresh rosemary.

I roasted the vegetables at 425 degrees for about 40 minutes, stirring occasionally, until they were browned and tender. I finished the dish with a sprinkling of fleur de sel. Roasting really brings out the sweetness in these vegetables, this may be my favorite way to eat parsnips.