"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roasted Carrots and Parsnips Recipe

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This recipe for Roasted Carrots and Parsnips, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. carrots
1 1/2 lbs. parsnips
1 T. olive oil
1/2 t. dried thyme
1 t. coarse salt
1/8 t. ground pepper

Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Peel and slice carrots and parsnips into 1/4 inch thick and 3 inch long pieces. Toss with oil, thyme, salt and pepper.
3. Spread in single layer on large rimmed baking sheet. Roast for 1 hour to 1 hour 20 minutes or until tender. Serve immediately. Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Parsnips are such a wonderful vegetable and I can even get the kids to eat them prepared this way.

 

 

 

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