Roasted Carrots & Parsnips

Roasted vegetables were a staple in my house growing up. My mom would always switch it up with different veggies, but today I decided to stick with two of my favorite root vegetables: carrots and parsnips. Roasting them brings out a sweetness that you can't achieve by cooking them any other way. These make for a great side dish to any entree!

Roasted Carrots & Parsnips

Serves 2-4

INGREDIENTS

• ~ 6 parsnips, peeled
• ~ 8 carrots
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Herbes de Provence
• 2 tablespoons fresh parsley, chopped

DIRECTIONS

1. Preheat your oven to 425°F.
2. Peel the parsnips with a vegetable peeler.
3. Cut the ends off the carrots & parsnips then cut diagonally (about 1-inch thick).
4. Toss the carrots & parsnips with the olive oil, salt, pepper, & Herbes de Provence. Combine with your hands so that all the veggies are covered.
5. Roast for 45 minutes to an hour, depending on your oven, flipping half way through. They should be browned and tender when they're finished.
   ~ While the veggies are cooking, chop your parsley~
6. Remove from the oven and sprinkle with parsley. Serve immediately & enjoy!