Grilled Carrots, Beets and Parsnips with Fresh Dill
Root veggies lend kick (think ginger, garlic and horseradish), color (beet-red and carrot-orange) and nutrition (they’re loaded with Vitamin A and potassium) to your favorite recipes. So head to the cellar or market and pull out your paring knife. These root vegetable recipes came straight from Grandma’s kitchen.
- 4 thin carrots, scrubbed
- 2 thin parsnips, scrubbed
- 1 beet
- 1/4 cup olive oil
- 2 tablespoons fresh dill, chopped
- sea salt and ground pepper to taste