Roasted Roots

Name: Roasted Roots
Yield: 4 to 6 servings
Ingredients: 1 ½ pounds carrots, peeled and cut into 1 1/2; 1 ½ pounds parsnips, peeled and cut into 1 1/2; 3 tablespoons olive oil; 1 tablespoon sugar; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground pepper

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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

Ingredients

1 ½ pounds carrots, peeled and cut into 1 1/2
1 ½ pounds parsnips, peeled and cut into 1 1/2
3 tablespoons olive oil
1 tablespoon sugar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper

Directions

Step 1
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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Christmas with Southern Living 2004

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Roasted Roots

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Roasted Roots

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews

All Reviews for Roasted Roots