Parsnip and carrot from the oven

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Delicious vegetable side dish of spicy parsnip and carrot roasted from the oven, great for Christmas dinner.



Heat the oven to 200 degrees. Peel the parsnips and carrots and cut into slices. Place the carrot and parsnip slices in a large bowl. Stir in the olive oil, salt, pepper, oregano and chopped parsley. Squeeze in the garlic and toss in as well.
Spread the carrot and parsnip in an oven dish. Roast the vegetables in the oven for about 25 minutes and toss once halfway through. Sprinkle with some grated cheese before serving.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Parsnip and carrot from the oven

Source: Leukerecepten by leukerecepten-nl.
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