Roasted Parsnips and Carrots
1 lb. Red Dog Farm parsnip, peeled
½ lb. Red Dog Farm carrots, peeled
1 ½ – 2 Tbls. Olive oil
½ Tbls. Sea salt
1 tsp. fresh ground black pepper
1 Tbls. Minced fresh dill or parsley
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally into 1 inch-thick slices. The vegetables will shrink while cooking, so don’t cut the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss to coat them. Roast for 20-40 minutes, depending on the size, turn once during cooking, until the vegetables are just tender. Sprinkle with dill and serve hot.