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Roasted Carrots and Parsnips Recipe

Ingredients
  • 1 pound carrots, scrubbed but unpeeled
  • 2 pounds parsnips, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 tablespoons minced fresh dill or parsley
Directions
Preheat oven to 425F.

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.

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