Preheat oven to 350. Peel 1 ½ lbs parsnips (about 9 parsnips) and ½ lb carrots (about 3 carrots) and cut them into vertical pieces (I cut the parsnips into vertical quarters and the carrots into vertical halves to make the root vegetables as uniform as possible, but it depends on the size and shape of yours). Peel and cut about 6 shallots into ½ inch-thick slices. Spray a cookie sheet with olive oil, then add the parsnips, carrots, and shallots, spreading out in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. (I also sprayed additional olive oil for pieces that looked untouched by the olive oil drizzle.) Bake at 350 until browned and crisp (about 1 hour 50 mins), turning over the vegetables midway to ensure both sides brown. We roasted these vegetables one row below, and during the second half of cooking, our roast turkey for Thanksgiving. (Nov. 2015)
Cooking Adventures 