Roasted Parsnips and Carrots - mds.CulinaryMedicine.org
While this recipe for Roasted Parsnips and Carrots is cooking your house will fill up with the lovely aroma of rosemary. Great hot or cold.
Ingredients
- 8 ounces Carrots, raw (peeled and sliced into rounds)
- 8 ounces Parsnips, raw (peeled and sliced into rounds)
- 1 Tbsp Olive oil
- 1 tsp Dried rosemary
- 1/8 tsp Salt
- 1 to taste Black pepper
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