Portion Size: ½ cup parsnips and carrots

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 pounds parsnips, peeled	Washed, peeled and sliced diagonally in 1-inch-thick slices.
1 pound carrots	Washed, peeled and sliced diagonally in 1-inch thick slices.
1 tablespoon olive oil
1 teaspoon salt
½ teaspoons black pepper
2 teaspoons dried dill or parsley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat the oven to 425°F.
2	Slice parsnips and carrots each
3	Place the cut vegetables on a sheet pan.
4	Add the olive oil, salt, dill or parsley and pepper and toss well.
5	Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.	Cook until internal temperature reaches 135°F.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours).