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Ingredients Jump to Instructions ↓

  1. 2 lb carrots, peeled,

  2. 1 1/2 lb parsnips, peeled

  3. 2 T bsp olive oil

  4. 1 1/2 tsp ground cumin

  5. 1 tsp kosher salt

  6. 1/2 tsp freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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