Roasted parsnips and carrots are underrated. Make some today and brighten up your fall meals.
2 pounds Carrots, peeled, cut into batons
2 pounds Parsnips, peeled, cut into batons
2 tbsps Oil, Olive
1 pinch Salt and Pepper, to taste
1. Preheat oven to 400F. Line a baking sheet with parchment for easy clean up.
2. In a medium sized bowl, toss carrots and parsnips with oil. Season with salt and pepper.
Lay out vegetables single layer on parchment.
3. Roast for around 25 minutes or until edges are golden.