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Roast Carrots and Parsnips

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Roast Carrots and Parsnips

With a spicy, sweet Asian glaze of ginger and orange…

 Ingredients

8 servings
  • 2 lbs carrots, peeled & cut into 2-inch sections (thicker pieces halved lenthwise)
  • 2 lbs parsnips, peeled & cut into 2-inch sections, thicker pieces halved lengthwise
  • 3-4 Tbsp Extra virgin olive oil
  • 3 Tbsp Urban Accents Mandarin Ginger Dryglaze

Time

 
15 min
 
35 min
 
50 min

Cuisines

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 Instructions

  1. Place carrots & parsnips in a large bowl; drizzle with olive oil and sprinkle with Mandarin Ginger Dryglaze. Toss so evenly is coated evenly.
  2. Spread carrots and parsnips in single layer on rimmed baking sheet: let set for 20-30 min.
  3. Position rack in bottom third of oven and preheat to 400F.
  4. Roast vegetables for 20 min, stir and move pan to middle rack. Continue roasting until vegetables are tender and slightly charred, about 15 min longer.

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