Roasted Carrots and Parsnips

We have the best farmers market ever (yes, ever!) here in Athens, Ohio. Today’s harvest consisted of various squash, potatoes and parsnips. I love parsnips, but I only knew a couple of recipes for them so I bought them as a challenge. If anyone has some good parsnip recipes for me, put a link in the comments!

All of the credit for this recipe goes to Ina Garten at Food Network.

Ingredients

2 whole parsnips, peeled

2 whole carrots, peeled

3 tablespoons olive oil

pinch freshly ground black pepper

pinch of sea salt

pinch of parsely

Directions

1. Preheat oven to 425.

2. Cut the carrots and potatoes into quarters so that your pieces are large enough to cook down.

3. Place the carrots and parsnips in an oven-safe baking pan and drizzle olive oil over top. Sprinke on salt, pepper and parsely.

4. Bake, uncovered, for 15-20 minutes or until the vegetables are tender (check with fork).

5. Enjoy with a salad or as a side dish.

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