Roasted Parsnips and Carrots - Culinary Medicine Home
While this recipe for Roasted Parsnips and Carrots is cooking your house will fill up with the lovely aroma of rosemary. Great hot or cold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 8 ounces Carrots, raw (peeled and sliced into rounds)
- 8 ounces Parsnips, raw (peeled and sliced into rounds)
- 1 Tbsp. Olive oil
- 1 tsp. Dried rosemary
- 1/8 tsp. Salt
- 1 dash Black pepper (to taste)
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