Oven-Roasted Parsnips and Carrots
rec.food.recipes/Robin Cowdrey (1999)
Yield: 10 servings

2 lb parsnips peeled; cut into 3-inch pieces
2 lb carrots peeled; cut into 3-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 425F. If some pieces of parsnips and carrots are thick, cut lengthwise in half or into quarters. Toss vegetables in 15 1/2 by 10 1/2-inch jelly-roll pan with olive oil, salt, and pepper. Roast vegetables 45 minutes or until tender and browned, tossing vegetables halfway through roasting time.