Tricolor Roasted Carrots and Parsnips

Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are.

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  • Servings: 8 to 10

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  • 3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • Pinch of sugar
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.

Contributed By Photo © Tina Rupp Published November 2005

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