I love roasted vegetables. Toss them in olive oil and salt and pepper and cook in a hot oven until caramelized and delicious. I do this with onions, potatoes, asparagus, green beans, squash, pretty much anything I can think of. Parsnips are a a vegetable that I don’t eat enough of and they are especially good roasted. It is the beginning of winter and roasted everything sounds good to me right now.
Roasted Parsnips and Carrots
- 1 1/2 pounds parsnips, peeled
- 1 1/2 pounds carrots
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- minced fresh dill
Preheat the oven to 425° F.
Slice the parsnips and carrots into 1 inch slices, roughly the same sizes. Keep in mind that they will shrink when you cook them. Place the vegetables on a sheet pan and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes, stirring occasionally until the parsnips and carrots are tender. Remove from oven and sprinkle with dill. Serve hot.
*** Many combinations of vegetables could work here, you can also try other herbs if you don’t like dill. Play around and see what works best for you.