Roasted Rosemary Caramelized Parsnips Carrots
 
 
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Source:
Serves: 4
Ingredients
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
Notes
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately
Recipe by Recipes to Try at https://recipestotry.ca/roasted-rosemary-caramelized-parsnips-carrots-cuisinart-steam-convection-oven/