Tricolor Roasted Carrots and Parsnips

Name: Tricolor Roasted Carrots and Parsnips
Total time: 1 h
Yield: 8 to 10
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

2,032 Ratings

Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are.Plus: Ultimate Thanksgiving Guide Delicious, Quick Side Dishes

By Susan Spungen

November 2005

Gallery

Credit: © Tina Rupp

Recipe Summary test

active:

25 mins

total:

1 hr

Yield:

8 to 10

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

Step 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.

Advertisement

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Tricolor Roasted Carrots and Parsnips

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Tricolor Roasted Carrots and Parsnips

Your Profile

Tricolor Roasted Carrots and Parsnips

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Tricolor Roasted Carrots and Parsnips