Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. 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. 1. Heat oven to 450ºF.
2. 2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. 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. 4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
5. 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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