Lemon Roasted Carrots and Parsnips

500g Carrots
3 Parsnips, halved if extra thick
4 Cloves Garlic, whole and unpeeled
2 Tablespoons Olive Oil
1 teaspoon Kosher Salt

Dressing
2 Tablespoons White Wine Vinegar
1 Lemon, zested
1 teaspoon Honey
1 Tablespoon Parsley, chopped

Heat the oven to 220C and place the veggies and garlic on a baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt. Toss to coat.

Place the baking sheet in the oven, turning every 10-15 minutes until golden, about 35-40 minutes.

In a bowl whisk together the ingredients for the dressing. Set aside.

When the veggies are done, remove from the oven and drizzle with dressing. Squish the garlic cloves out of their peels and serve with the vegetables. Serve immediately.

from: www.ohsweetbasil.com