Roasted Baby Carrots and Parsnips with Wilted Radicchio
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Toss the carrots and parsnips with olive oil, salt, the honey and cayenne. Put them on a sheet tray and roast for 20 to 25 minutes. 

Toss the radicchio with olive oil and salt and place on a small sheet tray. Add to the oven with the carrots and parsnips for 10 minutes.

Combine the carrots, parsnips and radicchio and toss with the chives. Serve hot or at room temperature.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake

Recipe courtesy of Alton Brown

Roasted Carrot Hummus

Recipe courtesy of Giada De Laurentiis

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking