Roasted Root Vegetables

Ingredients

• 2 pounds sunchokes or potatoes (recommended: Yukon gold, red bliss, fingerling), scrubbed well and cut into 1- inch wedges
• 1 pound carrots, peeled and cut in half
• 1 pound parsnips, peeled and cut in half
• 1 Spanish onion, peeled and cut into 1/2-inch rounds
• 3/4 cup olive oil

• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 4 whole shallots, peeled
• 1 head garlic, cut in half
• 2 tablespoons chopped fresh parsley leaves, to garnish