No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
- 1-1/2 cups julienned carrots
- 1-1/2 cups juliennned peeled parsnips
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon dill seed
- 1/4 teaspoon dried parsley flakes
- 2 tablespoons butter
- Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender. Yield: 4 servings.
Originally published as Parsnip Carrot Bake in Light & Tasty February/March 2006, p29
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