This is another one of the side dishes I made for our Christmas dinner this year.
It's easy peasy and super yummy. Parsnips are just such a treat for me. I can't get over how sweet they taste after they're roasted.
Ingredients
2 lbs peeled carrots cut into 2-3 inch oblongs
2 lbs peeled parsnips cut into 2-3 inch oblongs
1 Tbsp olive oil
1 Tbsp Rosemary Sea Salt
Preheat oven to 425 F.
Spray a 9 X 13 inch pyrex dish with olive oil spray. Rub down veggies with olive oil and sprinkle with rosemary salt.
Roast for 20 minutes. Toss and then bake for another 20-30 minutes.
This serves 8 and comes out to 4 pts per serving.
If you're wondering how many points you'd save by using the olive oil spray alone and skipping the Tbsp olive oil it's 1 pt.
You'd only save 1 pt and I think they need it. If you're cooking with more wet veggies like squash or mushrooms you probably wouldn't need it but in this case it is worth it.
Happy Cooking!
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