Roasted carrots and parsnips
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Parsnips; (about 6 medium), |
| ; peeled and cut into | ||
| ; 2-inch-long sticks, | ||
| ; each about 1/4 inch | ||
| ; thick | ||
| 1 | pounds | Carrots; (about 6 medium), |
| ; peeled and cut into | ||
| ; 2-inch-long sticks, | ||
| ; each about 1/4 inch | ||
| ; thick | ||
| 3 | tablespoons | Olive oil |
| Garnish: carrot tops | ||
Directions
Preheat oven to 425F.
Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1½ tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.
Serves 8.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.