Roasted Baby Carrots and Parsnips with Wilted Radicchio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 174
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 555
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.