Step 1

Preheat an oven to 425°F (220°C).

Step 2

On a large baking sheet, toss together the potatoes, carrots, olive oil and a large pinch each of salt and pepper until the vegetables are evenly coated. Spread the vegetables in a single layer and roast until the vegetables are fork-tender and beginning to brown, 20 to 25 minutes. Garnish with the parsley and serve immediately. Serves 6 to 8.

Step 3

Williams-Sonoma Test Kitchen