Roasted Carrots and Parsnips with Lemon Olive Oil and Mint
This roasted carrot and parsnip recipe is quite extraordinary with the addition of lemon olive oil and mint. Give it a try!
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Cooking tools:
- Oven
- Baking sheet
- Baking pan
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 2 pounds of parsnips, peeled and diced
- 1 pound of carrots, peeled and diced
- ¼ cup of Olive This! Lemon Olive Oil
- 3 tablespoons chopped, fresh mint leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
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