Roasted Parsnips and Carrots

I love roasting vegetables because it is so easy and the oven pretty much does all the work. I decided to use a combination of parsnips and multi-colored (purple, orange, and white) carrots with a few different fresh herbs. I made this recipe last night to compliment our dinner and it was not only delicious but very pretty due to the variety of colors.

Quick note on parsnips: Parsnips are root vegetables that are very similar to carrots but they are a little sweeter in flavor. You will usually see them at the grocery store more often during the cooler months.

Serves 2 fans 

The Players:

• 3 Carrots sliced length wise about one inch thick
• 2 Parsnips sliced length wise about one inch thick
• 4 Tbs parsley chopped coarsely 
• 1 Tsp thyme leaves, stems removed
• 2 Tsp rosemary leaves chopped,stems removed 
• 1 Tbs extra virgin olive oil
• A few pinches of salt
• A few pinches of pepper

The Game Plan:

Preheat the oven to 425 degrees. Place the carrots and the parsnips on a baking tray. Cover with olive oil, salt, and pepper and toss evenly to coat. Make sure the vegetables are spread apart and not too crowded. Then place in the oven once it has preheated. Let the vegetables roast for about 20 minutes. Take the tray out and turn the vegetables and then sprinkle the herbs on them. Place in the oven for about another 10-15 minutes or until slightly browned and crispy at the edges. Enjoy!