Recipe

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• 2 lbs carrots, peeled
• 1 1/2 lbs parsnips, peeled
• 2 tbsp bsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1 1. Heat oven to 450ºF.
• 2 2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
• 3 3. Toss each pan of vegetables with 1 Tbsp oil, 3⁄4 tsp ground cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper. Spread evenly in pan.
• 4 4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
• 5 Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375ºF oven until heated through, 25 to 30 minutes.