For the recipe Roasted Carrots and Parsnips
|Extra-Virgin Olive Oil|
|Salt and Pepper|
Peel and cut carrots, parsnips and onion and place veggies on a cookie sheet.
Drizzle with olive oil and season with salt and pepper.
Roast at 400°F for 45-60 minutes until insides are fork tender and outsides are cripsy.
|Per serving/piece||Per serving|