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.
Provided by chrish574
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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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