Or other roots. These taste best after 2 to 3 days of marinating. Serve as part of an antipasto plate, with some cheese, olives, sausage…Bring to room temperature before serving.

1-lb carrots
1-lb parsnips
6 T extra-virgin olive oil
3 T balsamic vinegar
2 T lemon juice
1 T chopped fresh oregano, or 1 t dried (or other herb)
2 t crushed garlic
salt and pepper, to taste

1. Bring a pot of water to the boil. Scrub (and peel) carrots and parsnips. Cut into bite-sized pieces–rounds, large matchsticks, or just chunks. Add to boiling water, bringĀ  back to the boil, and cook until crisp tender–about 5 minutes, (or more, depending on the size of the pieces). Drain and reserve.

2. Meanwhile, whisk together the olive oil, vinegar, lemon juice, oregano, garlic, salt, and pepper. Toss with the carrots and parsnips while still warm. Marinate, refrigerated, for 2 to 3 days, before serving (if possible).