Roasted Carrots and Parsnips: Kick it Root Down

The starch need include the prefix with "Instant" or the suffix "-a-Roni." The vegetable need not be canned The protein need not, dur, be meat.
I once again cleaned out the veggie drawer in my fridge for this piece. Still roots, yes, and it seems to still be winter - at least botanically. That's gonn

a change, though, because I'm waiting for my next actual day off to zip(car) over to Allandale FArms, whose farmstand opened last Friday. Yaaaay! I'm sorry - Opening Day? Josh Beckett? Ted Kennedy's first pitch? Farmer's opening day is one to get amped about. But I was working. Sob. Anyway, here's what I hope will be the last featured parsnip until the fall (sorry guys, but I'm ready for some leaves 'n' such). Wintered-over parsnips are something special, though, and I chased away the their winter blues with sunny, peppy lemon and ginger.

(By the way, the other star player in this meal was an adaptation on Vegan Dad's Maple Barbeque Tofu - a full report on that is hunkered down in the dugout.)

Roasted Carrots & Parsnips with Lemon and Ginger

1/2 lb each carrots and parsnips, washed, peeled, and cut into matchsticks
3 tablespoons olive oil
1 tablespoon peeled and finely minced ginger
juice from half a lemon
pinch of salt
Preheat oven to 425F. Combine the carrots, parsnips and olive oil in a good-sized dish (big enough so the veggies aren't all heaped on top of each other). Bake for about twenty minutes, or until the edges are browned and the veggies are tender, turning halfway through. In the last couple minutes, pour the lemon-ginger mix over the veggies. Stir when you take it out of the oven and season with a pinch of salt.