Food recipes
Roasted Parsnips and Carrots
Roasted Parsnips and Carrots Ingredients: parsnips, raw carrots, raw oil, olive, salad or cooking salt, table spices, pepper, black parsley, fresh Directions: Preheat the oven to 425 degrees F. If the parsnips and car...
Roasted Parsnips and Carrots
Ingredients:
parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh
Directions:
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise.
Slice each diagonally in 1-inch-thick slices.
The vegetables will shrink while cooking, so don't make the pieces too small.
Place the cut vegetables on a sheet pan.
Add the olive oil, salt, and pepper and toss well.
Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
Sprinkle with dill and serve hot.
Ingredients:
parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh
Directions:
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise.
Slice each diagonally in 1-inch-thick slices.
The vegetables will shrink while cooking, so don't make the pieces too small.
Place the cut vegetables on a sheet pan.
Add the olive oil, salt, and pepper and toss well.
Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
Sprinkle with dill and serve hot.