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

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Recipe Summary

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.

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Tricolor Roasted Carrots and Parsnips

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Tricolor Roasted Carrots and Parsnips

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Tricolor Roasted Carrots and Parsnips