1tablespoonchopped fresh rosemary or 1 teaspoon dried
1/4teaspoonsea salt
1/4teaspoonfreshly ground black pepper
Instructions
Preheat the oven to 400 degrees. Place the parsnips and carrots on a large rimmed sheet pan and toss with the olive oil, rosemary, and salt and pepper until well coated, then spread in an even layer.
4 large parsnips, 4 large carrots, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper
Roast for 35-45 minutes, or until the vegetables are tender and caramelized. Enjoy!
Notes
Pro tip: Be sure to spread the carrots and parsnips in an even layer or they'll steam rather than roast.
Not a fan of rosemary? Toss with your favorite herbs such as thyme, herbs de provence or dill.
Add a tablespoon or two of honey for honey roasted carrots and parsnips.
Change things up by adding warm spices like sumac, curry, turmeric, ginger or coriander.