Crispy Carrots and Parsnips

Time: 10 mins prep, 20 mins cooking

Carrots, uniform, thinner widthwise than your peeler
Parsnips, as with carrots (or try to)
Salt
Sugar
Olive oil (less that you would think)

Preheat oven to 200C
Peel and top and tail the veg
Peel the veg into ribbons
Toss with sugar, salt, and a little olive oil
Roast for 10 minutes
Toss, then another 10 minutes
Remove the burnt ones, they're done when the majority look good.