Carrots and Parsnips

I've been looking for recipes to use the favor that I took home from my brother-in-law's wedding: rosemary infused olive oil.  It looks so pretty, and I almost hesitated to use it, but then thought better of the situation.

I had some leftover parsnips and carrots from the harvest stew I made.  So I decided to chop them up, drizzle with the olive oil, and roast them.  They came out really yummy, and made a very filling side!

Roasted Carrots and Parsnips
Ingredients:
4-5 parsnips, peeled and rough-chopped
4-5 carrots, peeled and rough-chopped (or equal amount of baby carrots)
fresh rosemary
olive oil to drizzle and coat the veggies (AFC note: I used rosemary infused olive oil)

Instructions
Pre-heat oven to 400 F, place chopped veggies in a baking dish.  Add rosemary.  Drizzle with olive oil and toss veggies to coat them with the oil.  Place in oven until tender, about 30 minutes.

What are your favorite side dishes in the fall?  Do you like squash?  I'm looking for recipes that use spaghetti squash, so if you have some, please let me know!

P.S.  Have you made a fall dish or a Halloween treat and posted it on your blog?  Want to be featured on an upcoming Friday Edition of Yummy Finds?  Let me know!!