Roasted parsnip and crowns

Ingredients

• 4-5 parsnip roots
• 1/2 head brocolli
• 1/2 head cauliflower
• parchment paper
• salt

Directions

• place parchment on a cookie sheet
• cut parsnip into 2-3" lengths, split larger segments
• cut crowns from brocolli and cauliflower
• throw veggies with some olive oil and salt and spread on parchment paper

• Place in oven pre-heated to 425 for about 20 minutes, until the exposed fringe of the crowns is just browned. The bottom side will be more browned.

serves 4

Blatantly stolen from Andrew Grumet.