Roasted carrots and parsnips are seasoned with ras el hanout, a mix of spices including cumin, cinnamon and turmeric. Topped with fresh cilantro, this is a perfect Thanksgiving side dish.
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14 cup chicken stock
3 tablespoons Land O Lakes® Butter
1 tablespoon honey
1 tablespoon ras el hanout spice blend
1 teaspoon salt
1 pound whole carrots, peeled, sliced on bias 1/2 inch thick
1 pound parsnips, peeled, sliced on bias 1/2 inch thick
2 tablespoons chopped fresh cilantro
STEP 1
Heat oven to 400°F. Line baking sheet with aluminum foil; set aside.
STEP 2
Combine chicken stock, butter, honey, ras el hanout and salt in large bowl. Microwave on High 30 seconds or until butter is melted. Stir to combine. Add carrots and parsnips to bowl; toss to coat. Spread vegetables in single layer on prepared baking sheet
STEP 3
Bake 25-30 minutes or until vegetables are tender. Sprinkle with cilantro.
You can roast vegetables during any season of the year, but in the fall when vegetables are bountiful, it’s a delicious taste to enjoy from the garden. This collection shows you how to roast a variety of simple and unexpected veggies, from carrots to potatoes.
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