Roasted Carrots and Parsnips


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Roasted Carrots and Parsnips Yum
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. Roast for about 40 minutes, tossing occasionally, until just tender. Serve hot.
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