Recipe - Roasted Carrots And Parsnips

2 pound Parsnips; (about 6 medium),
; peeled and cut into
; 2inchlong sticks,
; each about One fourth inch
; thick
1 pound Carrots; (about 6 medium),
; peeled and cut into
; 2inchlong sticks,
; each about One fourth inch
; thick
3 tablespoon Olive oil
Garnish: carrot tops

Preheat oven to 425F.

Divide parsnips and carrots between 2 shallow baking pans and toss each pan
of vegetables with 1 One half tablespoons oil. Spread vegetables in one layer
and season with salt and pepper. Roast vegetables in oven, switching
positions of pans in oven halfway through baking and stirring occasionally,
about 20 to 25 minutes, or until browned and crisp, and garnish with carrot
tops.

Serves 8.

Gourmet November 1994

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