1tablespoonunsalted buttersoftened or melted (optional)
1tablespoonfresh parsleyminced (optional)
Preheat the oven to 400 degrees Fahrenheit. While the oven heats, trim and peel the turnips and carrots, cutting them into 1-inch pieces.
Place the carrots and turnips on a baking sheet. Drizzle them with olive oil and toss to coat evenly. Spread them in an even layer on the baking sheet, then sprinkle them with salt and pepper to taste.
Roast for 30 to 40 minutes, until they are tender and browned. After removing the vegetables from the oven, carefully toss them with butter and minced parsley (or you favorite fresh herbs) before serving.
Nutritional information includes optional butter. Storing: To store leftovers let the vegetable cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to five days. Reheat using the microwave or in a skillet on the stove.Freezing: I do not recommend freezing this vegetable side dish as it will lose its texture and become mushy when defrosted as both vegetables have high water content. For best results, consume within 4-5 days.