Roasted Parsnips with Rosemary and Carrot and Parsnip Fries

Roasted Parsnips with RosemaryINGREDIENTS

• 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• Salt and pepper

DIRECTIONSPreheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through. Carrot and Parsnip FriesINGREDIENTS

• 5 medium carrots
• 3 medium parsnips
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon red pepper flakes

DIRECTIONS Preheat oven to 400 degrees with rack in center of the oven. Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries. Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes. [print-me target=".post-content"]