Roasted Parsnips and Carrots

Have you ever cooked with parsnips? They're delicious, and in this recipe, the Barefoot Contessa teaches us how to create a simple, yummy side. 

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Main ingredient:

What you'll need:

• 2 pounds parsnips, peeled
• 1 pound carrots, unpeeled
• 3 tablespoons olive oil (the better the oil, the better the flavor) 
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh dill or parsley 

Instructions:

1. Preheat oven to 425 degrees
2. Slice carrots and parsnips into 1-inch-think slices. (They shrink, so don't make them too small)
3. Place vegetables on a sheet pan. 
4. Add olive oil, salt, and pepper; toss well. 
5. Roast for 20 to 40 minutes depending on size, tossing occasionally
6. Sprinkle with dill or parsley; serve hot.

For the original recipe, visit the food network.