Recipe courtesy of Anne Burrell

Roasted Baby Carrots and Parsnips with Wilted Radicchio

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe



  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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.
  4. Combine the carrots, parsnips and radicchio and toss with the chives. Serve hot or at room temperature.
32m Easy 99%
Amanda Cohen

Carrot Risotto

21m Intermediate 100%
18m Easy 98%
Amanda Hesser and Merrill Stubbs

Roasted Carrot Soup

8m Easy 97%
Damaris Phillips

Easter Carrots

11m Easy 100%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now