Ingredients:

2 lbs carrots, peeled & cut into 2-inch sections, thicker pieces halved lenghwise
2 lbs parsnips, peeled & cut into 2-inch sections, thicker pieces halved and/or quartered lenghwise
3-4 Tbsp extra-virgin olive oil
3 Tbsp Urban Accents Mandarin Ginger Dryglaze

Directions:

Spread carrots and parsnips in single layer on rimmed baking sheet.   Drizzle with olive oil and sprinkle with Mandarin Ginger Dryglaze; stir to coat evenly let set for 20-30 minutes.

Position rack in bottom third of oven and preheat to 400°F.  Roast vegetables 20 minutes, stir, move to middle rack, and continue roasting until vegetables are tender and slightly charred, about 15 minutes longer.