Roasted Carrots

• 1 pound carrots, ends trimmed, peeled
• 1/2 pound parsnips, ends trimmed, peeled
• 2 tablespoons olive oil
• 2 tablespoons minced fresh rosemary
• Sea salt

Preheat the oven to 400 degrees. Place the carrots and parsnips in a large baking dish; coat evenly with the olive oil, rosemary, and salt to taste. Cook for about 1 hour, stirring every 20 minutes to ensure even browning. The vegetables are finished when tender and lightly caramelized on the outside.