Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 lbs carrots, peeled
- 1 1⁄2 lbs parsnips, peeled
- 2 tablespoons bsp olive oil
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper
directions
- 1. Heat oven to 450ºF.
- 2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
- 3. Toss each pan of vegetables with 1 Tbsp oil, 3⁄4 tsp ground cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper. Spread evenly in pan.
- 4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
- Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375ºF oven until heated through, 25 to 30 minutes.
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