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Roasted Parsnips and Carrots

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

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.