Roasted Carrots and Parsnips with Rosemary

By MooK

Once the carrots and parsnips have been peeled and cut in half crosswise, you will need to treat them differently based on their size. At this point, small carrots (less than ½ inch in diameter) are ready to cook. The bottom pieces from medium carrots (1/2 to 1 inch in diameter) can be cooked as is, but the top pieces will be quite thick and should be halved lengthwise to create a total of 3 pieces from each medium carrot. Large carrots (more than 1 inch in diameter) should be cut into 8 pieces in total; after cutting the carrot in half crosswise, quarter each section lengthwise.

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

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots, parsnips, and rosemary with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with parsley, transfer to serving platter, season with salt and pepper to taste, and serve.