Rating: 3.4 stars
80 Ratings
  • 5 star values: 12
  • 4 star values: 30
  • 3 star values: 20
  • 2 star values: 14
  • 1 star values: 4
  • 80 Ratings

This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

Martha Stewart Living, September 2009

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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

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Reviews

80 Ratings
  • 5 star values: 12
  • 4 star values: 30
  • 3 star values: 20
  • 2 star values: 14
  • 1 star values: 4