2 cups diced cooked parsnips
2 cups diced cooked carrots
1/4 cup Oilerie roasted walnut oil
2 Tablespoons Oilerie 25 yr Balsamic
1 teaspoon dry mustard
Curt's Table Spice

To cook the parsnips and carrots, trim and peel them then cut them into dice. Cook them in a small amount of boiling water until tender. Drain.

Preheat oven to 375 degrees.
Place the cooked parsnips and carrots in a baking dish sprayed with Pam. Drizzle the walnut oil over the vegetables and then sprinkle with the Balsamic and mustard. Season with Curt's Table Spice (available at Oilerie.com) Bake for 15 to 20 minutes.

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