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Roasted Carrots and Parsnips

Author
JWU College of Culinary Arts

Recipe ID
C01143

Ingredients
US standard
Carrots, peeled, cut into obliques
3 pounds
Parsnips, peeled, cut into obliques
3 pounds
Extra virgin olive oil
3 ounces
Garlic, finely minced
2 teaspoons
Rosemary, fresh, washed and dried, chopped
1 tablespoon
Sage, fresh, washed and dried, chopped
1 tablespoon
Salt, kosher
To taste
Black pepper
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 400°F.
  3. Toss carrots and parsnips with oil, garlic, rosemary, sage, salt and pepper in a large bowl.
  4. Spread on top of a full-sized roasting rack on a sheet pan in single layer.
  5. Roast vegetables in lower third of oven until tender. Stir vegetables half way in the cooking process.