Name: Roasted Carrots And Parsnips
Ingredients: 2 lb Parsnips; (about 6 medium),; ; peeled and cut into; ; 2-inch-long sticks,; ; each about 1/4 inch; ; thick; 1 lb Carrots; (about 6 medium),; ; peeled and cut into; ; 2-inch-long sticks,; ; each about 1/4 inch; ; thick; 3 tb Olive oil; Garnish: carrot tops

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
		November 19	1	servings

INGREDIENTS

2	lb	Parsnips; (about 6 medium),
		; peeled and cut into
		; 2-inch-long sticks,
		; each about 1/4 inch
		; thick
1	lb	Carrots; (about 6 medium),
		; peeled and cut into
		; 2-inch-long sticks,
		; each about 1/4 inch
		; thick
3	tb	Olive oil
		Garnish: carrot tops

INSTRUCTIONS

Preheat oven to 425F.
Divide parsnips and carrots between 2 shallow baking pans and toss each pan
of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer
and season with salt and pepper. Roast vegetables in oven, switching
positions of pans in oven halfway through baking and stirring occasionally,
about 20 to 25 minutes, or until browned and crisp, and garnish with carrot
tops.
Serves 8.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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