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[av_heading heading=’Roasted Parsnip and Carrots’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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“When you feel quitting, think about why you started!”
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[av_heading heading=’Ingredients’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- 2 pounds of parsnips, peeled
- 1 pound of carrots, unpeeled
- 3 tablespoons of olive oil
- 1 tablespoon of kosher salt
- 1 ½ teaspoon freshly ground black pepper
- 2 tablespoons of minced fresh dill or parsley
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[av_heading heading=’Directions’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- Preheat oven to 425 degrees;
- If the parsnips and carrots are very thick, cut them in half lengthwise;
- Slice each diagonally in 1 inch-thick slices;
- The vegetables will shrink while cooking, so don’t make the pieces too small;
- Place the cut vegetables on a sheet pan;
- Add the olive oil, salt, and pepper and toss well;
- Roast for 20 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender;
- Sprinkle with dill;
- Serve Hot.
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