4.0 3

Tricolor Roasted Carrots and Parsnips

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

Plus: Ultimate Thanksgiving Guide

slideshow Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 8 to 10

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 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


  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

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


490573 2013-12-06 Susan Spungen fall|winter|roasting|christmas|dinner-party|new-years-eve|thanksgiving|american|side-dishes|8|healthy|make-ahead|vegetarian november-2005,Susan Spungen,Recipes: A Collection for the Modern Cook,Thanksgiving dinner,roasted carrots and parsnips,vegetarian recipe,side dish recipes,tricolor-roasted-carrots-and-parsnips 490573