Roasted Carrots and Parsnips

Step 1

Peel and cut: Using a vegetable peeler, peel vegetables, and then place them on a cutting board. Cut each into halves crosswise. Then, cut each each of the halves in half again-- but this time lengthwise. Next, cut into sticks. Don’t cut them too thin though – they should be ½ to 2/3-inch thick.

Step 2

Toss veggies: Place them onto a large sheet pan lined with foil (if you want to avoid scrubbing a greasy pan). Top them with olive oil, minced garlic, seasonings, honey, lemon juice, and chopped rosemary. Then toss everything together to coat veggies evenly. If you prefer, use a bowl to toss all ingredients together and then add to the pan.

Step 3

Roast: Preheat oven to 400°F (200° C) and place the pan on the middle rack. Bake for about 25 (for al dente) to 30 minutes, for tender veggies. Serve by themselves while hot or with a side of honey mustard dressing.

Step 4

Honey mustard dressing: Whisk honey, mustard, balsamic, and oil together until homogeneous.