• Before you begin, it's best to make sure the root vegetables are about the same size. Any roots that are noticeably smaller than others should be cooked separately so they don't become too soft.
• Preheat the oven to 400 F.

Trim and Scrub the Roots

• Cut the stem and any green parts from the roots as they can be dirty. Lightly scrub the parsley roots and carrots with a dish scrubby to remove and grit.

Roast the Roots

• Lightly coat the roots with oil and season with salt and pepper,
• Arrange the roots on the baking sheet and cook for 20-25 minutes, or until they're tender enough to be pierced easily with a paring knife.

Cool the Roots

• Allow the roasted parsley roots and carrots to cool.
• Cut the roots into bite-sized pieces, toss in a mixing bowl with a pinch of fresh chopped parsley or chives and a pinch of salt and pepper to taste.
• The roots can be served warm, or at room temperature. The leftover roots are great added to stir-fries, vegetable hash, salads, and just about anything you could think of.