| Servings |
|
Ingredients
- 3 pounds parsnips
- 2 pound carrots
- 3 tablespoons olive oil
- 2 tablespoons salt kosher
- 1 teaspoon freshly ground black pepper
Ingredients
|
Instructions
- Scrub vegetables with a scrubber (don't peel) and trim off the hard ends. Cut each piece in half crosswise, then cut the thick half piece lengthwise.
- Place the cut vegetables on a sheet pan, drizzle with oil and sprinkle with salt and pepper, and toss around with a spatula until evenly coated. Then spread out in the pan.
- Roast for about 40 minutes, tossing occasionally, until just tender. Serve hot.
Share this Recipe