Tricolor Roasted Carrots and Parsnips


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Tricolor Roasted Carrots and Parsnips
Photo: © Tina Rupp
Active Time:
25 mins
Total Time:
1 hrs
8 to 10


  • 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.

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