Cornmeal-dusted Broiled Veggies

Ingredients

 * 2 medium carrots, peeled
 * 1 small parsnip, peeled
 * 1 small sweet potato
 * 1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
 * 2 tbsp olive oil
 * 2 tbsp cornmeal

Directions

 * 1) In medium saucepan, bring pot of water and 1 teaspoon salt to a boil.
 * 2) Cut vegetables into ¼-inch rounds.
 * 3) Preheat broiler.
 * 4) Blanch vegetables until barely fork tender, about 3 minutes.
 * 5) Remove with slotted spoon to medium bowl.
 * 6) Let cool a few minutes.
 * 7) Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste.
 * 8) Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet.
 * 9) Broil until lightly browned, 5 to 6 minutes on the first side.
 * 10) Turn vegetables and broil the other side an additional 4 minutes.