Roasted Carrots: Difference between revisions
Created page with "*1 pound carrots, ends trimmed, peeled *1/2 pound parsnips, ends trimmed, peeled *2 tablespoons olive oil *2 tablespoons minced fresh rosemary *Sea salt Preheat the oven to ..." |
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Place the carrots and parsnips in a large baking dish; coat evenly with the olive oil, rosemary, and salt to taste. | Place the carrots and parsnips in a large baking dish; coat evenly with the olive oil, rosemary, and salt to taste. | ||
Cook for about 1 hour, stirring every 20 minutes to ensure even browning. The vegetables are finished when tender and lightly caramelized on the outside. | Cook for about 1 hour, stirring every 20 minutes to ensure even browning. The vegetables are finished when tender and lightly caramelized on the outside. | ||
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Latest revision as of 18:32, 16 July 2026
- 1 pound carrots, ends trimmed, peeled
- 1/2 pound parsnips, ends trimmed, peeled
- 2 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- Sea salt
Preheat the oven to 400 degrees.
Place the carrots and parsnips in a large baking dish; coat evenly with the olive oil, rosemary, and salt to taste.
Cook for about 1 hour, stirring every 20 minutes to ensure even browning. The vegetables are finished when tender and lightly caramelized on the outside.