Roasted Carrots and Parsnips with Rosemary and Garlic

• 3/4 pound parsnips, peeled
• 1 pound carrots, peeled
• Salt and freshly ground pepper
• 4 plump garlic cloves, peeled and lightly crushed
• 3 or 4 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 425 degrees F. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer.
2. Cut the carrots and parsnips into 3-inch lengths.
3. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size.
4. Cut away the cores from the parsnips.
5. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
6. Spread in an even layer in the prepared pan or baking dish.
7. Cover with foil and place in the oven for 30 minutes.
8. Turn the heat down to 375 degrees F and uncover the pan.
9. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes.
10. Remove from the heat, and serve.

parsnips, carrots, salt, garlic, rosemary, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1016559 (may not work)