Roasted Baby Carrots and Parsnips with Wilted Radicchio

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 bunches baby carrots, peeled and tops removed
  • 4 parsnips, peeled and cut lengthwise to the same size as the carrots
  • Extra-virgin olive oil
  • Kosher salt
  • 1 tablespoon honey
  • 1/4 teaspoon cayenne pepper
  • 1 large head radicchio, cut into eighths
  • 1 bunch fresh chives, cut into 2-inch lengths
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.


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    This recipe is featured in:

    Weeknight Dinners: Spring