• 1/4 cup olive oil
• 3 teaspoon butter
• 8 garlic cloves, peeled and left whole
• 8 large carrots, peeled and cut into 1" pieces
• 6 parsnips, peeled and cut into 1" pieces
• 10 baby red potatoes, halved
• 6 rosemary sprigs
• salt and pepper, to taste

Heat the oil in a large oven safe sauté pan. When hot, add the butter and garlic cloves and cook over medium heat to lightly brown the garlic. Next, add the carrots, parsnips, potatoes and rosemary and sauté over high heat, stirring often for about 20 minutes.

Season generously with salt and pepper. Place the pan in a 375° oven and roast for about 30 minutes longer, stirring once.