With a spicy, sweet Asian glaze of ginger and orange…
For: 8 servings
Preparation: 15 min
Cooking: 35 min
Ready in: 50 min
- Place carrots & parsnips in a large bowl; drizzle with olive oil and sprinkle with Mandarin Ginger Dryglaze. Toss so evenly is coated evenly.
- Spread carrots and parsnips in single layer on rimmed baking sheet: let set for 20-30 min.
- Position rack in bottom third of oven and preheat to 400F.
- 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.