1
Preheat oven to 425 degrees. Wash and dry all produce.
Trim and peel carrots and parsnips. Cut carrots into ½-inch-thick rounds. Quarter parsnips lengthwise; cut crosswise into ½-inch-thick pieces. Pick rosemary leaves from stems; finely chop leaves until you have 1½ tsp.
4 SERVINGS: Chop rosemary leaves until you have 3 tsp.
TIP: Try to cut carrots and parsnips into equal-size pieces. This will help them cook evenly.