Roasted Vegetable Nachos

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

1. Preheat oven to 400 degrees.
2. Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)
3. Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)
4. Sprinkle with cheese if desired.
5. Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.
6. Top with guacamole and pico de Gallo or salsa.