Roasted Fingerlings, Parsnips and Baby carrots
(from Lucianolinda’s recipe box)
Source: Taste of Home mag.
Prep time: 15 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Vegetables-mixed roots
Ingredients
- 1 1/2 lbs. fingerling potatoes or small
- red-skinned potatoes (2-inch in diameter)
- 1 lb. parsnips, peeled and cut into 1-inch
- pieces
- 3/4 lb. baby carrots
- 2 Tbsp. olive oil
- 1 Tbsp. dark brown sugar
- 1/2 tsp. salt
- 1/2 tsp. dried Italian seasoning
- 1/4 tsp. black pepper
Directions
- In a large bowl, toss potatoes, parsnips and carrots with olive oil. Season with brown sugar, salt, Italian seasoning and black pepper. Place on a large rimmed baking sheet.
- Roast at 375 degrees for 55 minutes at the same time as turkey beast. Rotate pan after 30 minutes. Just before serving, broil 6 inches from heat source for 3 minutes.