Oven-baked carrots and parsnips

Ingredients:

• 450 g of carrots
• 450 gr. parsnip
• 1 tbsp. vegetable oil
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon coarse salt
• 2 beaten egg whites
• 1/2 cup breadcrumbs

Preparation:

1. 450 gr each. carrots and cut the parsnips into strips (remove the core from the parsnips), mix with 1 tbsp. of vegetable oil and 1 tsp. lemon-pepper seasoning and coarse salt.
   
   Add 2 beaten egg whites and roll in 1/2 cup breadcrumbs. Place on 2 baking sheets. Bake at 200 degrees Celsius for 35 minutes, stirring halfway through. The vegetables should be crispy.