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Tricolor Roasted Carrots and Parsnips
© Tina Rupp

Tricolor Roasted Carrots and Parsnips

  • ACTIVE: 25 MIN
  • SERVINGS: 8 to 10

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

Plus: Ultimate Thanksgiving Guide

  1. 3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
  2. 2 tablespoons unsalted butter, melted
  3. 2 tablespoons extra-virgin olive oil
  4. Pinch of sugar
  5. 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.