Sunday, October 23, 2011

Spice-Roasted Carrots and Parsnips

For those of you who've never eaten a parsnip, they kind of look like weird albino carrots or something. Maybe carrots that have live too long underground after a nuclear disaster. Anyway, these carrots and parsnips were delicious! If you can ever find bizarre-colored carrots -- like purple or something -- you should make this with them: it will look really pretty and taste nice while still being simple.

3 medium to large carrots
3 parsnips
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
generous pinch salt
pinch black pepper

you'll also need:
small bowl
baking sheet lined with foil
metal spatula

1. preheat the oven to 450F. Wash and peel the carrots and parsnips. cut them into sticks about 3 inches long and pile them on the baking sheet.
2. in the small bowl, mix together the olive oil, cumin, salt and pepper. Drizzle it over the vegetables and toss them with your hands until they're all coated.

3. spread the vegetables out in an even layer on the baking sheet. Cook in the oven for 10 minutes, then toss the vegetables using the spatula. Place them back in the oven for another 10 minutes. They should be done, but if they aren't, toss them again and continue cooking.
4. serve half the vegetables right away and keep the second serving for another day.

I adapted this recipe from one I tore out of a magazine -- I think it was Woman's Day, but I'm not 100% sure. 

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