Friday, December 10, 2010
Roasted Carrots and Parsnips
With the leftover carrots and parsnips from the soup, I decided to just roast some as a side for dinner one night. It was simple and easy. Although I think it's key to make sure the pieces are all the same size. I wasn't as concerned, and as a result, some pieces were crispy, while others were softer.
1 pound parsnips, peeled and cut into thin strips
1 pound carrots, peeled and cut into thin strips
4 tbsp olive oil
1/2 tsp ground red pepper
pinch nutmeg and cumin
salt and pepper
1. Heat oven to 375° F.
2. In a large bowl, toss the parsnips, carrots, oil, spices, salt and pepper.
3. Spread veggies on a roasting pan and cook for 45-50 minutes.
4. Sprinkle with salt and pepper and serve.
Bon Appetit! The Food Whore
*Original recipe from realsimple.com