Parsnips are woefully underused, but once people try them, they are surprised by how sweet, aromatic, and nutty-flavored they are. Combining them with carrots makes this a colorful fall side dish, especially since parsnips are at their peak in the fall and early winter. The almond-herb sauce is versatile, whether drizzled over these roasted parsnips and carrots or spooned over a crisp roasted chicken. Switch up the herb mixture—use cilantro in place of the mint. Or, use one tablespoon each chopped thyme and sage leaves instead of the mint for a classic savory taste.
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