Roasted Carrots and Parsnips

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1/4 cup chopped fresh parsley

Directions

1. Heat oven to 425F.
2. Cut carrots and parsnips in half then in half lengthwise.
3. Place on large rimmed baking pan toss with olive oil.
4. Season with salt and pepper.
5. Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6. Sprinkle with parsley.

Recipe Yield: Makes 8 servings

Source: Jennie-O