Recipe Index
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Honey & Spice Roast Carrots and Parsnips (From Cooking with Herbs and Spices, 3-4/02) |
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| Category: | side dishes |
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| Source: | Joe George |
| Prep Time: | 1 hour |
| Number of Servings: | 8 servings |
| Ingredients: | 4 medium carrots, peeled and cut into thick disks 4 medium parsnips, peeled and cut into thick disks 1/4 cup olive oil 2 teaspoons sugar 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground cayenne pepper |
| Directions: | Preheat an oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium bowl and toss to thoroughly coat the vegetables with the seasonings and oil. Allow the carrots and parsnips to marinate for 1/2 hour at room temperature. Heat a large non-stick skillet over high heat and add the seasoned vegetables. Saute and toss the vegetables for 5 minutes, or until they begin to caramelize. Transfer the vegetables to a medium roasting pan and place the pan in the preheated oven. Roast the vegetables for approximately 25 minutes, or until they are nicely browned and cooked throughout. Serve warm or room temperature. |
