Spice-Roasted Carrots & Parsnips Recipe (Womans Day Magazine - cooking recipe

Ingredients

2 lbs carrots, peeled
1 1/2 lbs parsnips, peeled
2 tablespoons bsp olive oil
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
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.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.