Ingredients

2 pounds parsnips, peeled

1 pound carrots, unpeeled

3 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 tablespoons minced fresh dill or parsley

Directions

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Share!

Reviews 1

Like  Liked L

1

---

May 7, 2020
It was excellent! I used McCormick's Seasoned Salt. I would definitely make it again. I think roasted parsnips are going to be a regular for me. It was like you were eating french fries!!!! Thank you.