Roasted Carrots and Parsnips with Dill

Kristine, with Oscar, my nephew and  muse. 

This recipe is from my dear and crazy friend Kristine. We used to work together at CBRE in the marketing department. I think we ate lunch together every day for at least a year–enjoying all the fantastic food that Center City has to offer. 

I love this side–especially the beautiful Fall colors of the carrots and parsnips. Pop these in the oven about 15 minutes before your Turkey is finished. The dish will cook while your turkey rests and waits for carving!

The good:
2 pounds carrots, unpeeled
4 pounds parsnips, peeled
6 Tbsps. good olive oil
2 Tbsps. Melted butter
2 Tbsps. kosher salt
3 tsps. freshly ground black pepper
4 Tbsps. minced fresh dill (you can use more or less, depending upon your love of dill)
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a roasting pan. Add the olive oil, butter, salt, and pepper and toss well. Roast for 30 to 40 minutes, until the largest piece is fork-tender, tossing occasionally. Sprinkle with dill and serve hot. (yields 8 servings)