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Roasted Carrots and Parsnips

Yield

Ingredients

  • 3/4 pound carrots
  • 3/4 pound parsnips
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • Cooked, crumbled bacon
  • Chopped fresh chives

How to Make It

  1. Diagonally slice carrots and parsnips. Toss with olive oil, ground ginger, and salt and pepper to taste. Bake at 425° for 30 to 35 minutes or until golden. Sprinkle with bacon and chopped fresh chives.