Roasted Rosemary Carrots & Parsnips

Roasted Rosemary Carrots & Parsnips

adapted from Food Network

Parsnips and carrots are a wonderful combination. Feel free to substitute your favorite fresh herbs.

Makes 2 servings                                                0 WW Blue points / serving

1/2 lb. carrots, peeled and cut into 1 1/2 inch pieces

1/2 lb. parsnips, peeled and cut into 1 1/2 inch pieces

3 large shallots, peeled and cut in half

1 rosemary sprig, leaves removed and chopped

Cooking spray

1/4 tsp. kosher salt

few grinds of black pepper

1/4 cup homemade chicken stock or purchased broth

1. Preheat the oven to 375F.
2. Toss the carrots, parsnips and shallots on a rimmed baking sheet coated with cooking spray. 
3. Spray the top of the vegetables with additional cooking spray.
4. Sprinkle with the chopped rosemary and pour in the stock.
5. Roast in the preheated oven for 45 minutes  1 hour until fork tender.
6. Season to taste with salt and freshly ground pepper before serving.

Enjoy!