Potato-Parsnip Chowder

1. Preheat oven to 500F.

2. Place parsnips, potatoes and onion on a large baking sheet coated with cooking spray. Sprinkle with salt and pepper; drizzle with oil. Bake at 500F for 30 minutes or until parsnips and potatoes are tender, stirring often.

3. Combine butter and flour over medium-low heat in a large Dutch oven, stirring constantly 5 minutes. Add milk and cook on low heat, stirring constantly until slightly thickened, about 10 minutes. Add roasted vegetables and the broth; cook for 10 minutes more, stirring occasionally. Add dill and cook 1 minute more. Top with fresh crumbled bacon and green onions right before serving.