Roasted Carrots and Parsnips with Cumin
Author: Keys to the Cucina
Serves: 6
- 5 carrots
- 5 parsnips
- 1 tsp salt
- 1 tsp pepper
- 1 tsp parsley
- ¾ tsp cumin
- ½ tsp garlic
- Drizzle of evoo
- Preheat oven to 400.
- Slice the carrots and parsnips long ways.
- Add them to a bowl and drizzle with olive oil and all of the seasoning.
- Lay out in one layer on a sheet pan and cook for 45 minutes to one hour or until golden.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/01/09/roasted-carrots-and-parsnips-with-cumin/
3.2.1271