A vitamin-packed vegetable snack or side dish for busy people everywhere. 

carrots
parsnips
garlic cloves, crushed and minced
fresh ginger root
gluten free bread crumbs
parmesan cheese, sliced thin or crumbled
olive oil
rosemary
sea salt
pepper

Cut an equal number of scrubbed parsnips and carrots into small bite-size pieces: don't peel either! Use organic if possible; organic carrots aren't that more expensive! Four carrots and parsnips each is a good amount for two, with some left over; cut more if you wish. 

Spread out a single layer on cookie or baking sheet. Drizzle with olive oil; sprinkle liberally with rosemary. Crush and mince several garlic cloves and sprinkle over mix. Mince about a teaspoon of fresh ginger; sprinkle that as well, along with sea salt and pepper.

To cook more later, the mix may be spread out on other cookie sheets, covered, and refrigerated for up to four days. Put a cookie sheet onto the top rack of oven; put oven on broil. Leave the mixture for 2 minutes; check and move the mix around with a large spatula. Keep broiling and checking for a few more 2 minutes intervals; then, sprinkle breadcrumbs over top of mixture, and follow that with parmesan for the last 2 minutes or so, until vegetables are soft. Voilà!

Copyright, Karen Fleur Tofti-Tufarelli, 2011, all rights reserved

This recipe couldn't be easier -- one slices some carrots and beets (one is supposed to peel the beets first), and put on a sauce which just takes a few minutes to mix. Fiber, fiber, fiber! The recipe hails, too, from Paris, so it has that certain je ne sais quoi for those of us in the States. (Photo above has nada to do with recipe or site Chocoate & Zucchini, it's just another lush photo licensed by Creative Commons.) Please ensure that the Dijon mustard you use for the recipe is gluten free. (Note: I made it without Dijon mustard, as I didn't happen to have any, and it was still good, but probably would have been better with the Dijon. I also used plain organic balsamic vinegar).
And, for a bonus, on the site itself, the recipe is called "Carottes et Betteraves Râpées" (en francais, bien sur).
The woman who runs the site -- and has penned a book of the same name -- is Clotilde Dusoulier. There's something refreshing about the fact that I had to go to the "About" page to actually find her name!
Click: Beet/Carrot recipe