Roasted carrots and parsnips with cumin

Yield: 6 servings

Measure Ingredient
1 pounds Carrots; peeled, and
Cut 1/4" slices on the diagonal
1 pounds Parsnips; peeled, and
Cut 1/4" slices on the diagonal
3 Garlic cloves; thinly sliced
2 tablespoons Toasted cumin seeds
3 tablespoons Honey
½ cup Olive oil
⅓ cup Water
½ tablespoon Freshly-ground black pepper
Juice of 2 limes
½ bunch Mint; leaves only, chopped

Preheat the oven to 350 degrees. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

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Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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