| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Parsnips; (about 6 medium), |
|
|
; peeled and cut into |
|
|
; 2-inch-long sticks, |
|
|
; each about 1/4 inch |
|
|
; thick |
| 1 |
lb |
Carrots; (about 6 medium), |
|
|
; peeled and cut into |
|
|
; 2-inch-long sticks, |
|
|
; each about 1/4 inch |
|
|
; thick |
| 3 |
tb |
Olive oil |
|
|
Garnish: carrot tops |
INSTRUCTIONS
Preheat oven to 425F.
Divide parsnips and carrots between 2 shallow baking pans and toss each pan
of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer
and season with salt and pepper. Roast vegetables in oven, switching
positions of pans in oven halfway through baking and stirring occasionally,
about 20 to 25 minutes, or until browned and crisp, and garnish with carrot
tops.
Serves 8.
Gourmet November 1994
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