From the Kitchen Window column

Since carrots and parsnips are naturally supersweet, they appreciate the heat from the black pepper and smoked paprika in this recipe.

Makes 4 servings

4 medium carrots, peeled and sliced on the diagonal, paper-thin

2 medium parsnips, peeled and sliced on the diagonal, paper-thin

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon smoked paprika

Preheat oven to 350 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.

Place vegetable slices in a large bowl and, using your hands, toss with olive oil and spices until coated. Lay in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Remove from oven and eat. [Copyright 2012 National Public Radio]