Roasted Carrots and Parsnips
This dish is rich with Vitamin A and C, Fiber and Potassium
1 pound carrots
1 pound parsnip
4 small onions
6 cloves garlic
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1. Preheat the oven to 375F
2. Cut carrots into 1 inch chunks. Cut parsnip into 1 inch chunks.
3. Coat a medium baking pan with cooking spray.
4. Add the carrots, parsnips, onions, garlic, oil, salt and lemon peeol. Toss to coat well.
5. Bake for 40 minutes until golden and tender. Stir occassionally.