Save Recipe Print
Roasted Baby Carrots and Parsnips with Wilted Radicchio
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Baby Carrots

Recipe courtesy of Rachael Ray

Roasted Brussels Sprouts and Carrots

Recipe courtesy of Food Network Kitchen

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Rainbow Carrots

Recipe courtesy of Food Network Kitchen

Roasted Baby Potatoes with Rosemary

Recipe courtesy of Rachael Ray

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Pot Roast with Baby Vegetables

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories