Recipes: Vegetables: Roasted Parsnips & Carrots

1 pound parsnips, peeled and cut into 1 inch pieces
1 pound carrots, peeled and cut into 1 inch pieces
6 cloves of garlic (optional)
1 Tbsp olive oil
Salt and pepper

Preheat the oven to 475 degrees

Place the parsnips, carrots, and garlic (if using) in a shallow baking pan. Drizzle with the olive oil, and toss to coat.

Sprinkle the vegetables with the salt and pepper.

Roast for 25 minutes, then turn the vegetables, and roast for another 20 minutes, turning occaisionally.

Remove from the oven, and serve hot.

Recipe submitted by Tim Sousa