Roasted Parsnips and Carrots!

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Parsnips and carrots are season! With a 20 minute prep time, this recipe is a quick and delicious way to create the perfect side to complete your meal.

Ingredients:
  • 2 pounds parsnips, peeled
  • 1 pound carrots, unpeeled
  • 3 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

Cooking Instructions:
  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small.
  • Place the cut vegetables on a sheet pan.
  • Add the olive oil, salt, and pepper and toss well.
  • Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
  • Sprinkle with dill and serve hot!

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