1 pound carrots
1 pound parsnips
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons fresh dill, chopped (optional)
Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.