Roasted Carrots and Parsnips with Rosemary and Garlic

1. 1

   Preheat the oven to 425 degrees F. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer.

2. 2

   Cut the carrots and parsnips into 3-inch lengths.

3. 3

   Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size.

4. 4

   Cut away the cores from the parsnips.

5. 5

   Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.

6. 6

   Spread in an even layer in the prepared pan or baking dish.

7. 7

   Cover with foil and place in the oven for 30 minutes.

8. 8

   Turn the heat down to 375 degrees F and uncover the pan.

9. 9

   Stir gently, and continue to roast until lightly browned, 20 to 30 minutes.

10. 10

    Remove from the heat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.