From Cooking Thin by Kathleen Daelemans.
1 pound peeled carrots, cut into 1-inch chunks
1 pound peeled parsnips, cut into 1-inch chunks
1 Tbsp. extra-virgin olive oil
salt and pepper
Preheat oven to 400 degrees F.
Put vegetable chunks in a ziptop bag with the oil and shake to coat evenly. Pour vegetables onto a baking sheet in a single layer, salt and pepper to taste. Roast uncovered 25-35 minutes, stirring once halfway through, until vegetables are cooked through. My parsnips were softer than my carrots, so I would recommend judging doneness from the tenderness of the carrots first.
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