We never met a roasted vegetable that we didn’t like and this dish is no exception. Carrots and parsnips are tossed with a garlicky-herb olive oil marinade and roasted to sweet, caramelized perfection. Serve this side dish with roast chicken, turkey or pork.
Serves 4
1 lb carrots
1 lb parsnips
2 tablespoons Fresh Garlic Olive Oil or Extra Virgin Olive Oil
1 teaspoon each chopped fresh rosemary and thyme
1 tablespoon minced garlic
kosher salt and freshly ground pepper
Preheat oven to 350 degrees. Peel carrots and parsnips and cut into 3 inch sections. Halve or quarter thicker sections lengthwise so each piece is about the same size.In a small bowl, combine the olive oil, fresh herbs and garlic. On a large sheet pan, toss carrots and parsnips with the olive oil marinade and then season liberally with salt and pepper. Roast vegetables until tender, about 40 minutes, stirring the vegetables about halfway through cook time. Serve immediately.
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