| | Directions | | Preheat oven to 425F. Cut carrots and parsnips in half if they are very thick, then slice diagonally. Don't make the pieces too small. Put the vegetables on a sheet pan and toss with olive oil, salt and pepper. Roast 20-40 minutes, then sprinkle with parsley or dill. |
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| Ingredients | | - |  | 1 pound carrots, scrubbed but unpeeled |
| - | | 2 pounds parsnips, peeled |
| - | | 3 tablespoons olive oil |
| - | | 1 tablespoon Kosher salt |
| - | | 1 1/2 teaspoons freshly ground pepper |
| - | | 2 tablespoons minced fresh dill or parsley |
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