1. Adjust oven rack to middle position and heat oven to 425°F. In large bowl, combine carrots, parsnips, and rosemary with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Transfer carrots to foil or parchment-lined rimmed baking sheet and spread in single layer.

2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with parsley, transfer to serving platter, season with salt and pepper to taste, and serve.

Serves 4 to 6