Roasted Carrots and Parsnips

Page: https://cooking.nytimes.com/recipes/1016559-roasted-carrots-and-parsnips-with-rosemary-and-garlic?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=13

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

This is SO good--I was served it and had difficulty believing that the flavors came from the vegetables and just garlic and rosemary and olive oil (and s & p of course). I'm now addicted to this vegetable candy, and thus far my parsnips have not needed coring.

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