Roasted Parsnips and Carrots

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   If the parsnips and carrots are very thick, cut them in half lengthwise.

3. 3

   Slice each diagonally in 1-inch-thick slices.

4. 4

   The vegetables will shrink while cooking, so don't make the pieces too small.

5. 5

   Place the cut vegetables on a sheet pan.

6. 6

   Add the olive oil, salt, and pepper and toss well.

7. 7

   Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.

8. 8

   Sprinkle with dill and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.