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My review
Roasted Parsnips and Carrots
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joyfulg
"One of my favorite ways to eat parsnips!"
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Ingredients
50 m servings 330Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
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Reviews
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12/7/2018
So delicious!!! The veggies are perfectly caramelized and seasoned. I did find the cook time was a little long - my veggies were done after 30 mins. I also ended up using only half the herb butt...
1/5/2020
I made changes! I have a garlic and onion intolerance so I used a garlic infused olive oil, cut the veggies thin, and it baked in less time. Was DeLish! Thanks for the spice suggestions!
1/10/2019
My family loved this and I will definitely be making it again. I didn't have rosemary so I left it and used dehydrated chives instead of fresh. I have never eaten parsnips before and thought it ...
1/6/2019
They were ok. Parsnips tend to cook faster than carrots. Might put them in after carrots have cooked for 5-10 mins. Colour was nice. Flavour was all right. Nothing out of the ordinary. Prefer ro...