• 3-4 carrots, washed and chopped into thick diagonals
  • 2-3 parsnips, washed and chopped into thick diagonals
  • 1 daikon root, washed and cut into thick chunks
  • 1-2 tbsp. olive oil
  • Sea salt
  • Black pepper
  • 1 tbsp. fresh parsley, minced
  1. Preheat oven to 375°.
  2. Place chopped roots into a large bowl and coat evenly with olive oil.
  3. Season with sea salt and freshly ground black pepper.
  4. Place roots into a 9×12 baking pan and cover tightly with aluminum foil.
  5. Roast roots, covered, for 35-40 minutes.
  6. Uncover and continue roasting 25-30 minutes or until roots caramelize (brown or lightly blacken).
  7. Use as a side dish and garnish with minced parsley.