If your parsnips are wide at the root end, cut chunks in half lengthwise for even cooking. Be careful not to crowd veggies in the pan--it will hinder their browning. Use two pans, if necessary, to prevent crowding.

Recipe by Oxmoor House May 2004

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Recipe Summary

Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a shallow roasting pan or broiler pan; toss well, and spread in a single layer. Roast at 475º for 30 minutes, stirring after 25 minutes.

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Source

Christmas with Southern Living 2004

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