Roasted carrots and parnsips

I love this side dish - sweet and slightly savory - I can eat these like fries! Plus, these are super-easy to make, a great source of vitamin A and C, and great for almost any occasion.

Ingredients & directions

• Preheat oven to 400 F
• Peel and slice some carrots and parsnips (however many you need)
• Cut the carrots and parsnips lengthwise so that they are about all the same size
• Place them evenly in a baking sheet lined with aluminum foil (you don't want any vegetables to be on top of one another, just spread out evenly so they can roast evenly).
• Drizzle 1/3 cup olive oil on top of the vegetables; season with salt and pepper
• Bake for 45 minutes (every 15 minutes or so, turn the vegetables over so they don't get burned on one side).
• Let cool and garnish with some fresh parsley or basil on top.

Happy and healthy eating!