Roasted Parsnips, Leeks and Carrots (GF and V)







ROASTED PARSNIPS, LEEKS and CARROTS



1 lb. parsnips, peeled and cut into strips

1 lb. baby carrots

1 large leek, slice lengthwise and clean thoroughly then slice into 1 inch chunks

1/2 c. vegetable broth or stock

Sea Salt and Black Pepper

 

Toss everything together on a large cookie sheet and cover loosely with foil.  Bake at 400 degrees for 20-45 minutes or until tender and just starting to brown.  Parsnips will get a little mushy when over cooked, so check often. 



 I serve these roasted veggies with cous cous, brown rice or potatoes and some fresh fruit.