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

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