2 tablespoons olive oil
2 1/4 cups fresh carrots, washed, peeled and thinly sliced (1/8 inch)
2 1/4 cups fresh parsnips, washed, peeled and thinly sliced (1/8 inch)
2 tablespoons fresh garlic, crushed
2 teaspoons fresh thyme, minced
1 teaspoons fresh rosemary, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Heat large skillet on medium heat.
Add olive oil. Once hot, but not smoking, add vegetables.
Cook until almost tender, about 5 minutes, stirring regularly.
Add garlic, herbs, salt and pepper, stirring frequently.
Continue cooking until vegetables are tender.
Remove from heat and serve.