Parsnip Fries

My favorite holiday side (or anytime winter treat), these roasted parsnips and carrots showcase sweet seasonal root veggies that pare with any meal!

1 pound bag of parsnips, peeled (save the scraps and freeze for veggie broth later)
few sprays of your favorite oil (if you're not abstainig from fat, use a drizzle of coconut or grapeseed oil)
generous pinch salt
crushed black pepper

First, cut the parsnips into batons and toss with oil, salt and pepper.
Next, lay these out on a parchment-lined cookie sheet. Roast at 400 degrees for about 25 minutes, checking often. Toss halfway through so they cook evenly.
When done, they should be soft with a little bite and very flavorful.