Roasted Carrots and Parsnips with Rosemary | America's Test Kitchen

Name: Roasted Carrots and Parsnips with Rosemary | America's Test Kitchen
Ingredients: 1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces; 1/2 pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces; 1 teaspoon chopped fresh rosemary leaves; 2 tablespoons unsalted butter, melted; Table salt and ground black pepper; 2 teaspoons chopped fresh parsley leaves

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Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

Keywords

Side Dishes
Vegetables
Vegetarian

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Ingredients

1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
1/2 pound parsnips peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
1 teaspoon chopped fresh rosemary leaves
2 tablespoons unsalted butter, melted
Table salt and ground black pepper
2 teaspoons chopped fresh parsley leaves