Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

"By Woman's Day Kitchen from Woman's Day | November 17, 2010 For your next family meal, swap the butter-coated carrots for this roasted dish, featuring carrot and parsnip sticks tossed with olive oil, cumin, salt and ground pepper."
 
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Ready In:
1hr 10mins
Ingredients:
6
Serves:
8
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ingredients

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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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Reviews

  1. I've never been much for parsnips, but in this dish, when combined with carrots (one of my favorite vegetables), they're great! Roasting brings out a nice flavor combo! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
     
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