Adapted from Cooks Illustrated Magazine, November & December 2010 Issue
1 # carrots, preferably baby carrots
1/2 # parsnips, preferably baby parsnips
2 Tbl butter, melted
kosher salt & freshly ground black pepper, to taste
Pre-heat the oven to 425°F and arrange a rack in the middle position.
Peel the carrots and parsnips. If using larger vegetables, slice them in half cross-wise, then slice length-wise as needed to create evenly-sized pieces.
In a large mixing bowl, combine the carrots and parsnips with the melted butter. Season generously with salt and pepper, then toss to combine. Transfer the carrots to a foil-lined baking pan, spreading them in an even single layer. Cover the pan tightly with foil.
Roast for 15 minutes, then remove the foil. Stir the carrots & parsnips in the pan, then return to the oven. Roast uncovered for 10 minutes longer, then stir the carrots and parsnips again. Roast again for 10 minutes longer, or for as long as needed until the vegetables are well browned and tender, stirring every 10 minutes. Serve hot.