Oven-Roasted Carrots and Parsnips with Rosemary and Honey

Preheat the oven to 425 degrees F.

Peel the parsnips and carrots. Cut each in half lengthwise and then slice them into 3-inch by 1/4-inch slices and place them in a large bowl.

Sprinkle the vegetables with the salt, pepper, and half of the rosemary. Mix well.

Drizzle the vegetables with the oil and mix well. Spread the vegetables out on a 12x17-inch rimmed baking sheet. Place the vegetables in the oven and bake at 425 degrees F for 30-35 minutes or until they are tender. Stir the vegetables every 10 minutes during the cooking time.

Remove the baking sheet from the oven and drizzle the hot vegetables with the honey. Return the baking sheet to the oven and bake for 5 more minutes. Remove the vegetables from the oven. Sprinkle them with the remaining rosemary and serve warm.