Roasted Parsnips and Carrots (Whole30)
INGREDIENTS 1 lb Parsnips 1/2 lb Carrots 1 tbs Coconut Oil Salt and Pepper Preheat 425 Peel veggies, slice crosswise and cut into 1/4 inch sticks. Place sticks on a baking sheet and drizzle coconut oil over them. Season generously with salt and pepper and toss to coat. Lay the veggies as flat as you can get them to the pan and roast for 45 minutes or until golden and caramelized.
