Roasted Parsnips and Carrots

Name: Roasted Parsnips and Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 900g parsnips, peeled; 450g 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

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Prep Time: 20

Cook Time: 40

Total: 60

Servings: 4

Cost: $3.52 /serving

Author : Ina Garten - Food Network

Ingredients

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900 grams parsnips, peeled450 grams carrots, unpeeled3 tablespoons good olive oil1 tablespoon kosher salt1 1/2 teaspoons freshly ground black pepper2 tablespoons minced fresh dill or parsley

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Instructions

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Preheat the oven to 230°C. 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.