Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Roasted Carrots and Parsnips with Cumin
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 66
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal
3 garlic cloves, thinly sliced
2 tablespoons toasted cumin seeds
3 tablespoons honey
1/2 cup olive oil
1/3 cup water
1/2 tablespoon freshly ground black pepper
Juice of 2 limes
1/2 bunch mint, leaves only, chopped
Directions
- Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.