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  • Roasted Parsnips & Carrots

    Preheat oven to 400˚F, or 425˚ if you like them crunchier.

    I'm not the best cook in the world, but this recipe is foolproof. I can roast a vegetable with the best of them. So here’s the recipe.

    1 parsnip peeled and cut on the bias (doesn’t that sound gourmet?)
    1 1/2 carrots peeled and cut on the bias
    Sprinkle with
    Lawry’s seasoning salt, regular salt, pepper, chervil, garlic salt
    then coat the veggies with olive oil. (Use whatever herbs suits your fancy)

    Now here’s the trick part:

    Place on foil wrapped cookie sheet that has been oiled lightly. All spread out flat like in the picture. However you don’t need to be as tidy as I was. Cook in preheated oven for 15 minutes. Turn and cook for another 10 minutes or until golden brown (this is the standard disclaimer they use in all recipes because not all ovens are calibrated).

    When they look a little golden and some, not all, have brownish edges, pull them out. Roasted little pieces that come out like little chips that are delicious by themselves or with a dipping sauce.

    As a young friend would say, "NUMMMMM!"

    The dark ones have more crunch and are much more flavorful.

    If you like them crunchier, up the temp to 425˚F for 10 minutes and 5 to 7minutes after they are flipped.

    This is also a great way to do beets with a little balsamic vinegar added.

    *The glass of Gewurztraminer is optional, yet highly recommended.
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