Roasted Parsnips & Carrots with Rosemary
Parsnips from local CSA The Farm Woodbury, CT
parsnips and carrots(movie of my 6 year old helping prepare veggies) So easy….even a kid can do it!
Peel and cut veggies into “french fries” size strips, toss in 2-3 tablespoons of olive oil. Season generously with sald and pepper and about a tablespoon of freshly chopped rosemary. Place on a large non- stick cookie sheet. Place in oven at 425 degrees F. Roast in oven for 30-45 mins. Check about 20 mins into the roasting and turn over or shake to brown on all sides.
Serve as a side or with a tasty garden salad.