Roasted parsnips and carrots

I love parsnips and this is one of my favorite ways to eat them. Delicious!

Ingredients (serves 3):
2 large parsnips
2 large carrots
3 oz Landjaeger links (or salami, if you prefer)
1/2 tbsp butter
1/2 tsp kosher salt
1 tbsp coarse dijon mustard
1/2 tbsp honey


Instructions:
1) Peel parsnips and carrots, then cut into long strips. Cut Landjaeger into long strips as well.

2) Rub butter on the bottom of a 9x13 glass pan. Add the parsnips and carrots, then sprinkle salt over it. Top with meat strips.


3) Bake at 425º for 16-18 minutes, until tips of the vegetables on top are just a bit browned/blackened.


4) Rub 1 tsp mustard onto each of three plate, then use tongs to add the hot food on top. Drizzle 1/2 tsp honey over the top of each plate of vegetables. Serve and enjoy.


(Tip for leftovers: Skip the mustard and reheat the dish with a handful of fresh peapods. It's a less savory, more sweet option.)