Ingredients
1-1/2 cups julienned carrots1-1/2 cups juliennned peeled parsnips1 tablespoon water1/2 teaspoon salt1/4 teaspoon dill seed1/4 teaspoon dried parsley flakes2 tablespoons butter
Preparation
Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.
