Food recipes
Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine
Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine Ingredients: carrots, raw parsnips, raw oil, olive, salad or cooking spices, cumin seed salt, table spices, pepper, black Directions: 1. Heat oven to 450 de...
Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine
Ingredients:
carrots, raw
parsnips, raw
oil, olive, salad or cooking
spices, cumin seed
salt, table
spices, pepper, black
Directions:
1.
Heat oven to 450 degrees F.
2.
Cut carrots and parsnips into 3-in.
sticks.
Divide vegetables between 2 rimmed baking sheets.
3.
Toss each pan of vegetables with 1 Tbsp oil, 34 tsp ground cumin, 12 tsp salt and 14 tsp pepper.
Spread evenly in pan.
4.
Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days.
Reheat in a 375 degrees F oven until heated through, 25 to 30 minutes.
Ingredients:
carrots, raw
parsnips, raw
oil, olive, salad or cooking
spices, cumin seed
salt, table
spices, pepper, black
Directions:
1.
Heat oven to 450 degrees F.
2.
Cut carrots and parsnips into 3-in.
sticks.
Divide vegetables between 2 rimmed baking sheets.
3.
Toss each pan of vegetables with 1 Tbsp oil, 34 tsp ground cumin, 12 tsp salt and 14 tsp pepper.
Spread evenly in pan.
4.
Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days.
Reheat in a 375 degrees F oven until heated through, 25 to 30 minutes.