Roasted Carrots and Parsnips with Rosemary | America's Test Kitchen

Ingredients

• 1 pound carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
• 1/2 pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
• 1 teaspoon chopped fresh rosemary leaves
• 2 tablespoons unsalted butter , melted
• Table salt and ground black pepper
• 2 teaspoons chopped fresh parsley leaves