Tricolor Roasted Carrots and Parsnips
Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are.
Tricolor Roasted Carrots and Parsnips
Tricolor Roasted Carrots and Parsnips
© Tina Rupp
Tricolor Roasted Carrots and Parsnips
- ACTIVE: 25 MIN
-
TOTAL TIME:
1 HR
- SERVINGS: 8 to 10
- Healthy
- Make-Ahead
- Vegetarian
Ingredients
- 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
Directions
- 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.
Tricolor Roasted Carrots and Parsnips
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