Baked carrots with parsnips

Ingredients:

• 1 kg parsnips, peeled
• 450 g carrots, unpeeled
• 3 tbsp. l. olive oil
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill or parsley

Preparation:

1. Preheat oven to 220°C.
2. If the parsnips and carrots are very thick, halve them lengthwise. Cut diagonally into 2.5 cm thick slices. The vegetables will shrink during baking, so don't make the slices too small. Place the sliced ​​vegetables on a baking sheet. Add olive oil, salt, and black pepper and toss thoroughly.
3. Roast for 20-40 minutes, depending on the size of the vegetables, stirring occasionally, until the parsnips and carrots are tender. Sprinkle with dill and serve hot.