Peel the carrots and parsnips. Chop in half lengthwise, then cut each half the other way. You should get about 4-6 sticks from each half, depending on the thickness of your vegetables.*
Spread out on lined baking sheet. Pour on oil, vinegar, garlic and spices. Mix so that all vegetables are coated.
Bake for 45 minutes to 1 hour, until slightly burnt on the edges.
Store in an airtight container in the fridge for up to one week.
Notes
*Thicker pieces will take longer to cook. Try and get the vegetables as evenly cut as possible.
Recipe by Lenses and Lentils at https://lensesandlentils.com/roasted-root-veggies/