Roasted Carrots and Parsnips

Southern Living


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3/4 pound carrots
3/4 pound parsnips
2 tablespoons olive oil
1/2 teaspoon ground ginger
Salt and pepper to taste
Cooked, crumbled bacon
Chopped fresh chives


Diagonally slice carrots and parsnips. Toss with olive oil, ground ginger, and salt and pepper to taste. Bake at 425° for 30 to 35 minutes or until golden. Sprinkle with bacon and chopped fresh chives.

Created date

February 2011