3 tbsp olive oil
40g melted butter
Salt and pepper
- Preheat the oven to 200˚C/180˚C fan/ gas mark 6.
- Peel 600g carrots and 600g parsnips and chop into finger-sized batons.
- Place in a large roasting tin, add 3 tbsp olive oil and 40g melted butter and toss to coat.
- Season with salt and pepper.
- Roast for 30 minutes, tossing halfway through.
- Toss the carrots and parsnips with a little chopped fresh parsley before serving