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Roasted Carrots and Parsnips - Recipe

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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.

-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