Tuesday, November 10, 2009

Roasted Carrots & Parsnips

I LOVE roasted veggies!

I think I've mentioned it before.

Here's another quick roasted veggie dish!

Toss peeled quartered carrots & parsnips with a bit olive oil, savory and salt & pepper.
Photobucket

Bake them for 20 - 30 minutes at 425F or until desired doneness.
Photobucket

That's it!!
Photobucket

YUM!! Roasty caramelized veggies!!

3 comments:

Ciao Chow Linda said...

I just bought parsnips for the first time to make this exact recipe.

Danielle said...

something about roasted veggies...bringing out that nature sweetness....major yummies

Lara said...

Roasted is so much better than steamed. Those look delicious!