Parmesan Garlic Roasted Carrots and Parsnips

Ingredients

• Carrots (4 large, peeled and cut into 2-inch pieces)
• Parsnips (4 large, peeled and cut into 2-inch pieces)
• Olive oil (3 tablespoons)
• Garlic powder (1 teaspoon)
• Parmesan cheese (1/2 cup, freshly grated)
• Salt (1/2 teaspoon or to taste)
• Black pepper (1/4 teaspoon or to taste)
• Fresh parsley (2 tablespoons, finely chopped for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the carrots and parsnips with olive oil until they are well coated.
3. Add garlic powder, Parmesan cheese, salt, and pepper to the bowl. Toss again to ensure every piece is evenly coated with the seasoning and cheese.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and the cheese has melted and turned golden brown. Be sure to stir the vegetables halfway through roasting to ensure even cooking.
6. Remove the baking sheet from the oven and let the vegetables rest for a few minutes. This allows the cheese to set and form a nice crust on the vegetables.
7. Before serving, sprinkle the roasted vegetables with freshly chopped parsley. This not only adds a pop of color but also a fresh, herbaceous flavor to balance the richness of the cheese.