I try and fill half my plate with vegetables at each meal. With the cool temperatures at night, I am not very excited to eat a cold salad at dinner, my usual standby. We have all had sweet potato fries, but here is a quick recipe for roasted fennel and parsnip fries. They are delicious and fun to eat.
1 fennel bulb, frons cut off and sliced into 2 inch long strips
3 parsnips cut into 2-inch long strips (1/2 to 1 inch wide)
Celtic or Himalayan salt
Preheat oven to 400º.
Line a baking sheet with parchment paper. Add the vegetables to the baking sheet. Toss with a glug or two of olive oil. Arrange in a single layer on the baking sheet and sprinkle with salt.
Bake for 25-30 minutes until browning on the edges and serve.