I love to use produce when it is just harvested and the early fall (okay technically it is still summer, but it feel like fall to me) is the perfect time for carrots, parsnips and green onions. Roasted vegetable are easy to make. They make great leftovers and accompany any meat or fish as a side dish. I might be biased but, I think they go perfect with Pan Roasted Lemon Rosemary Chicken. 
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Herb Roasted Carrots, Parsnips and Green Onions
Prep Time 11 minutes
Cook Time 11 minutes
Calories 131 kcal
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 1 bunch green onions
- 1/4 cup olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
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Preheat to 400°.
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Peel first carrots and parsnips and cut into 1-inch pieces. (If your carrots and parnsips are small enough, leave them whole.) Clean and cut onions into 1 inch pieces.
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Place oil, salt, pepper, carrots, parsnips and onions in a ziploc bag. Seal and shake bag until all vegetables are evenly coated with oil, salt and pepper.
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Place vegetables in a single layer on a baking pan. Bake 30 minutes, stirring halfway through. Bake 25 minutes more or until tender, stirring at 15-minute intervals.
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When finished top with chopped herbs.
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Enjoy!
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