<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. If some pieces of parsnips and carrots are thick, cut lengthwise in half or into quarters. Toss vegetables in 15 1/2-inch by 10 1/2-inch jelly-roll pan with olive oil, salt, and pepper. Roast vegetables 45 minutes or until tender and browned, tossing vegetables halfway through roasting time."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5962/oven-roasted-parsnips-carrots-2292/>