ROASTED CARROTS AND PARSNIPS WITH HERBS
Steps:
- Preheat oven to 350°F.
- Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.
- Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.
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Tushal Sindhu
s_t20@gmail.comThis recipe is a winner!
Md.Shahab Uddin
m.u45@hotmail.comI'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire.
Piet Muller
p@yahoo.comThis recipe is a great way to add some color to your plate.
Blessing Yeboah
y@yahoo.comI'm not a fan of roasted vegetables, but I really enjoyed this recipe. The carrots and parsnips were so tender and flavorful.
Tashlima Akter
tashlima-a7@hotmail.comThis recipe is a great way to showcase the natural flavors of carrots and parsnips.
Urji Peacock
peacock_urji@hotmail.frI love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.
Molahlegi Odney
odney7@aol.comI've made this recipe several times now, and it's always a hit. It's the perfect side dish for a holiday meal.
Khan Kashif
k.k53@hotmail.co.ukThis recipe is so easy to make, and it's a great way to get your kids to eat their vegetables.
Luke Joses
j80@hotmail.comI roasted the carrots and parsnips at a slightly higher temperature than the recipe called for, and they turned out even more caramelized. I loved the crispy edges!
Zain Mk
zain-mk@hotmail.frI'm not a big fan of rosemary, so I substituted thyme in this recipe. It turned out great!
Agatha Moriba
a_m91@hotmail.comThis recipe is a great way to use up leftover carrots and parsnips. I had some in my fridge that were starting to go bad, and this recipe was the perfect way to use them up.
Kellie Austin
kelliea77@hotmail.frI'm always looking for new ways to cook carrots and parsnips, and this recipe is a keeper. The roasted vegetables are so flavorful and the herbs add a nice touch of complexity.
Nabila Faheem
faheem-nabila3@hotmail.comI made this dish for a potluck and it was a big hit! Everyone raved about the flavor of the roasted carrots and parsnips.
Olaoluwa Seun
olaoluwas78@yahoo.comI followed the recipe exactly and the carrots and parsnips turned out perfectly. They were tender and caramelized on the outside, and still had a bit of a bite on the inside.
Jennifer Madden
jmadden@gmail.comThis is a great recipe for a healthy and delicious side dish. The roasted carrots and parsnips are a good source of vitamins and minerals, and the herbs add a nice touch of flavor.
Tady Satie
s34@yahoo.comI'm not a big fan of carrots or parsnips, but I really enjoyed this recipe. The roasting process brings out the natural sweetness of the vegetables and the herbs add a nice depth of flavor.
Md Delawar
md_d@hotmail.comThese roasted carrots and parsnips were a hit with my family! Everyone loved the sweet and savory flavor.
Marie Grant
grant-m52@gmail.comI love this recipe! The roasted carrots and parsnips are so flavorful and the herbs add a nice touch. I also like that this dish is so easy to make.
Hossain Ahmad
ahmad_hossain73@yahoo.comRoasted carrots and parsnips with herbs is a simple but delicious dish that is perfect for a weeknight meal. The carrots and parsnips are roasted until tender and caramelized, and the herbs add a fragrant flavor.