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Oven roasted parsnips and carrots Recipe

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This recipe for Oven roasted parsnips and carrots is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags parsnips (1 lb. each), peeled and cut into 3" long pieces

2 bags carrots (1 lb. each), peeled and cut into 3" pieces

2 Tablespoons olive oil

1/2 teaspoon salt & 1/4 teaspoon black pepper
Directions:
Directions:
1. Preheat oven to 425'F. If some pieces of parsnips and carrots are thick cut lengthwise in half or into quarters. Toss vegetables in bowl with olive oil, salt and pepper. Place on cookie sheet.

2. Roast vegetables 45 minutes or until tender and browned - toss vegetables halfway through roasting time. Makes 10 accompanient servings. Most any vegetables will work - some take less time to cook. They also freeze well.

 

 

 

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