Roasted Parsnips and Carrots

30 Nov
  • 1 pound carrots
  • 1 pound parsnips
  • 1 lemon
  • 1 orange
  • 2 tablespoons virgin olive oil
  • Kosher salt
  • Freshly ground pepper

Peel and slice the carrots and parsnips in thin strips.  Put in a large non-stick roasting pan and toss with the olive oil.  Slice the lemon and orange into thin slices and lay on top of the vegetables.  Sprinkle some kosher salt and freshly ground pepper on top of the vegetables.  Roast at 425 degrees for 30-40 minutes, or until crispy.  Turn once or twice during cooking time.

adapted from Good Housekeeping 2001

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