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A quick, easy, and delicious way to serve carrots and parsnips, a healthy alternative to the traditional French fry.


3 medium carrots, peeled
3 medium parsnips, peeled
1 garlic clove, minced
2 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp dill weed

Preheat the oven to 425 degrees F.

Cut the parsnips and carrots into about 3 inch x 1/2 inch strips.

Mix parsnips, carrots, garlic, and olive oil on a large rimmed baking sheet. Season with dill weed, salt and pepper; tossing to coat. Spread into a single layer.

Roast for 30 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Enjoy