That Carrots and Parsnips Thing That Denny Makes for Thanksgiving

  If you know me, you know that Thanksgiving is my very most favorite holiday. My family has it down to a system. We're like a well-oiled machine. It's all about the planning. Everyone has his or her food assignments. The more experienced cooks do most of the main dishes and desserts. The cooks who are slightly less experienced will sometimes do appetizers. And the family members who prefer not to cook will pick up the ice cream, the eggnog, and the wine.
 Many of us have our signature Thanksgiving dishes that we make every year. My brother Dennis always makes oven roasted carrots and parsnips that are out of this world. He never really followed a recipe for it. He clearly cooks from the Cass Quaile School of Cooking (a little of this, a little of that, cook it until it's done.) So, I asked him how he does it, and here it is. Thanx Den!

Carrots
Parsnips
Onions, 1 per pound of carrots
Celery, 1 stalk per pound of said carrots
Garlic, a few cloves, smashed
Small can chicken broth
Olive oil
S&P

Peel and cut carrots and parsnips.
Roughly chop onions and celery.
Drizzle with olive oil, season with S&P.
Throw everything in a roasting pan, pour the chicken broth in.
Cover with foil, put into a 400 degree oven. Go watch the Macy's Parade.
When the carrots are almost done to your liking, remove the foil and let them roast 'til they ARE to your liking.

Tip:

The amounts of carrots and parsnips are left up to you. Are you feeding a crowd? Or do you only have a small gathering? Make as much as you want!

If cooking a turkey, chicken, or roast... baste the veggies with some of the pan drippings. Tastes so good you'll want to slap someone!