That Carrots and Parsnips Thing That Denny Makes for Thanksgiving

Thanksgiving is one of my most favorite holidays. 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 if he'd write down what he does. Here is his recipe, in his own words. Thanx Den!

Carrots 1,5,10,20,or 50 lb.bag
Parsnips, a few thrown in for color contrast
Onions, 1 per pound of carrots
Celery, 1 stalk per pound of said carrots
Garlic, a few cloves smashed, or 2 teaspoons of that awful stuff in a jar.
Small can chicken broth
EVOO
S&P

Peel and cut carrots and parsnips into festive shapes.
Rough chop onions and celery.
Drizzle with EVOO, 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 till they ARE to your liking.

Tip:
If cooking a turkey, a chicken, a goose, a hen, a quail (gasp!), or some other vermin, baste the veggies with some of the pan drippings. It will caramelize the carrots, and taste so good you'll want to slap someone.