Confetti Crisp

2 tbls olive oil
1/2 tsp. garlic salt
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 cup each of peeled and thinly sliced red potatoes, carrots, and parsnips

Mix the oil and seasonings together, add the vegetables, and toss to coat. Arrange in a single layer on a baking sheet lightly sprayed w/ olive oil or a non-stick coating. Bake at 350' for 20-25 minutes, or untiil crisp and golden brown

6 servings/95 calories each