Julie Benz's Roasted Carrots and Parsnips

Written by Julie Benz. Posted in Vegetables.

Roasted Carrots and Parsnips

Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!

Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks

1 ½ pd Medium carrots trimmed peeled and cut into sticks
¼ cup Extra virgin olive oil
2 tbs White wine vinegar mixed with a pinch of sugar
1 tbs Minced rosemary
Salt and pepper to taste.

Preheat oven to 425

Combine parsnips, carrots in a large bowl toss with oil and vinegar mixture,
rosemary, salt and pepper spread in even layer on a baking sheet roast about
50 min-1 hr. Stirring occasionally until carrots and parsnips are tender and
brown around the edges.

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