- 1 pound carrots, peeled and cut into sticks
- 4 tablespoons olive oil
- kosher salt
- 1 pound parsnips, peeled and cut into sticks
- 1/2 cup ketchup
- Heat oven to 400° F.
- Toss the carrots in 2 tablespoons of the oil and 1/4 teaspoon salt. Toss the parsnips in the remaining oil and 1/4 teaspoon salt. Transfer each to a separate baking sheet and roast, stirring once, until golden brown and tender, about 30 minutes. Serve with the ketchup.