Roasted Carrots and Parsnips
Website
Source URL: cooking.nytimes.com
Cuisine: North American
Course: Sides
Reviews
1 reviews,
average rating 5.0 / 5
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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.