Roasted Carrots and Parsnips
Recipe from
Ingredients
- 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
Preparation
- 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.
Roasted Carrots and Parsnips Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Roast
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
-
Cranberry Roasted Winter Vegetables
Southern Living -
Roasted Winter Vegetables
All You -
Roasted Root Vegetables
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy