2 carrots
4 parsnip
2 tbsps olive oil
garlic powder
Himalayan pink salt
fresh parsley
Peel and coin both the carrots and parsnip. Coat in olive oil by shaking them together in a bag.
Spread out on a lined baking sheet and sprinkle with garlic powder and salt.
Roast in a 400F oven for 30 minutes.
Broil 3-4 minutes and serve garnished with fresh parsley.
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