Tri-Color Roasted Carrots and Parsnips

What You Need:

  • 3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Pinch of brown sugar
  • Pinch of cayenne pepper
  • Salt and freshly ground pepper

How to Make It:

How to make it: Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, honey and sugar. Spread the vegetables in a single layer and season with cayenne pepper, salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.

Recipe adapted from Susan Spungen and Food and Wine


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