Ingredients
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2
-
1 1/2
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2
-
1 1/2
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1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
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.,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],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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Steps
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1
Done
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1. Heat Oven to 450f. |
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2
Done
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2. Cut Carrots and Parsnips Into 3-In. Sticks. Divide Vegetables Between 2 Rimmed Baking Sheets. |
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3
Done
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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. |
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4
Done
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4. Roast, Tossing Once, Until Vegetables Are Tender and Browned, About 30 Minutes. |
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5
Done
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Get Ahead Refrigerate the Roasted Vegetables For Up to 2 Days. Reheat in a 375f Oven Until Heated Through, 25 to 30 Minutes. |
