Cut carrots and parsnips in half if they are very thick, then slice diagonally. Don't make the pieces too small. Put the vegetables on a sheet pan and toss with olive oil, salt and pepper. Roast 20-40 minutes, then sprinkle with parsley or dill.
Ingredients
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1 pound carrots, scrubbed but unpeeled
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2 pounds parsnips, peeled
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3 tablespoons olive oil
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1 tablespoon Kosher salt
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1 1/2 teaspoons freshly ground pepper
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2 tablespoons minced fresh dill or parsley
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