Recipe for Roasted Carrots and Parsnips

Site Search Engine - Search Over 300,000 Recipes

Yield:

1 servings

Ingredients:

Amount	Ingredient
2 lb	Parsnips, (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
1 lb	Carrots, (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
3 tbl	Olive oil

Instructions:

Instructions: Preheat oven to 425F.

Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.

Serves 8.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Roasted Carrots and Julienne Vegetables :: Roasted Carrots and Parsnips with Cumin ...