Roasted Parsnips and Carrots

Roasted Parsnips and Carrots 6 parsnips 6 carrots 2 Tbsp oil sunflower, canola, grapeseed 3 tsp rosemary 2 tsp kosher salt 1 tsp thyme Preheat oven to 425 degrees. Peel parsnips and carrots. Quarter the carrots and parsnips lengthwise, and then cut in approximately 2 inch sticks. Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme. Spread onto a jelly roll size baking sheet (1/2 sheet cake). Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.