Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine

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   1. Heat oven to 450u00b0F.

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   2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.

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   3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.

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   4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.

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   Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375u00b0F oven until heated through, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

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