Roasted Carrots and Parsnips with Rosemary

Name: Roasted Carrots and Parsnips with Rosemary
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; ground black pepper; 2 teaspoons chopped fresh parsley leaves

www.americastestkitchen.com

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

Keywords

Side Dishes
Vegetables
Vegetarian

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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
ground black pepper
2 teaspoons chopped fresh parsley leaves