Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

Recipe by chrish574
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.