3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
Pinch of sugar
Salt and freshly ground pepper
Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.
november-2005,Susan Spungen,Recipes: A Collection for the Modern Cook,Thanksgiving dinner,roasted carrots and parsnips,vegetarian recipe,side dish