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1-1/2 llbs carrots

1-1/2 llbs parsnips

2 tbsp olive oil

2 tbsp brown sugar

2 tbsp balsamic vinegar

1/2 teaspoon salt

lemon zest

handful fresh cilantro, chopped


Preheat oven to 400°F.

Cut the parsnips and carrots into long strips.  Make sure they are fairly similar in width to ensure even cooking.

In a bowl combine olive oil, brown sugar, balsamic vinegar and salt.  Toss with vegetables.

Line 2 baking sheets with parchment and spread out the vegetables making sure they aren’t piled up on one another.

Bake until browned and tender, about 25 to 30 minutes.  Stir half-way through and check occasionally.

Before serving toss with the fresh cilantro and lemon zest.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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