Servings: 4 servings
Ingredients
- 1.5 lbs carrots sliced into 1-inch pieces
- 1.5 lbs parsnips peeled and sliced into 1-inch pieces
- 2 Tbsp olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- Pre-heat oven to 425 degrees.
- Line a baking sheet with parchment paper, a silicone mat, or use a non-stick baking pan.
- Toss the carrots and parsnips with the olive oil, salt, and pepper.
- Spread in single layer on baking sheet.
- Cook for about 30 minutes, turning once halfway through if you’d like. They’ll be done once the edges of vegetables are just starting to brown.
Inspired by:
