Roasted carrots and parsnips with rosemary and garlic from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose Shulman

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Notes about this recipe

  • Zosia on December 10, 2016

    My dishwasher broke down recently so I'm gravitating towards simple dishes with minimal clean-up right now and this one was perfect. The rosemary was a wonderful complement to both vegetables. I tossed the ingredients together on the baking sheet (one less dirty bowl in my sink!) and didn't core the parsnips. They were still completely tender but next time I will give the vegetables a stir before the 30 minute mark as the parsnips were over-browned on one side by that time.

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