Low-B6 Recipes: Roasted Parsnip and Carrot

Roasted Parsnip and Carrot
When roasted, parsnips and carrots become sweet and tender and can be added to almost any low-B6 meal.

• 1-3 cups fresh parsnip
• 1-3 cups fresh carrot
• salt and pepper
• (optional) any desired herbs, such as thyme
• (optional) 1-2 tablespoons maple syrup

1. Preheat oven to 400 degrees.
2. Peel the parsnips and carrots and cut them into even pieces, either chunks (for a meatier texture) or long strips (for a crunchier, french-fry-like quality). If using maple syrup, then drizzle syrup on top.
3. Line a baking sheet with parchment paper, lay the parsnip and carrot on top (as evenly spaced as possible), and sprinkle with salt, pepper, and any desired herbs.
4. Bake for about 15 minutes, then remove from oven and turn the pieces over. Bake for another 10-15 minutes.
5. When the pieces look nicely browned, remove from oven and serve either hot or warm.

Roasted parsnip and carrot served with basmati rice and green beans.

The roasted parsnip and carrot, tossed after leaving the oven.