This recipe is perfect for prepping ... Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges.

No Sunday lunch would be complete without a side of roasted seasonal root veg, and this recipe enhances the natural sweetness of carrots and parsnips with a dash of maple syrup and fresh thyme.

Carrots and parsnips have a few similar qualities, but their distinct tastes and textures make each ideal for specific ...

In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat. Remove from the heat, cover and keep warm. In a large enameled cast-iron casserole, heat 2 ...

“Most of the time when I roast ... that the carrots will stay moist even after you turn up the heat to give them a tasty caramelization. The process works just as well when parsnips, fennel ...

Just remember, ginger always sounds harmless but can really add heat to a recipe, so go easy ... garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very ...

In addition to using them in this stew, parsnips can be roasted ... For questions about today's recipe, email [email protected]. 2 cups peeled whole carrots, cut into bite-size pieces ...

Flip the carrots around in the pan, and continue to roast until they are browned ... dried herbs, etc. This recipe also works well with beets or parsnips in place of the carrots, or a combination ...