Another parsnip recipe from Cook’s Illustrated.
1lb carrots – both peeled, halved crosswise and cut lengthwise to create even pieces (if slim, no need to cut lenthwise, if very thin, you may want to quarter them lengthwise)
1 teaspoon rosemary
2-3 Tablespoons melted butter
salt and pepper
Heat oven to 425°F. Toss carrots, parsnips with 1 tsp rosemary and 2-3 tbsp melted butter, add salt and pepper. Put them in parchment-lined baking sheet in single layer.
Cover with foil and cook for 15 min. Remove foil and cook, stirring twice, for 30-35 min more.
Serve with parsley and additional salt and pepper as desired.