Rosemary Roasted Carrots & Parsnips

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(serves 4)

6 carrots, halved lengthwise
6 parsnips, peeled
One sprig fresh rosemary (leaves removed from stems)
1⁄2 cup blanched and peeled pearl onions (frozen is fine)
2 tablespoons olive oil
1⁄4 teaspoon kosher salt
Pepper

Preheat the oven to 425 F. Toss all of the ingredients together and lay in a single layer on a baking sheet lined with parchment paper. Bake for about 40 minutes, until the pearl onions are slightly charred.

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