Roasted Carrots And Parsnips with Cumin

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Roasted Carrots And Parsnips with Cumin Ingredients

1 lb Carrots; peeled, and	3 tb Honey
Cut 1/4" slices on the	1/2 c Olive oil
1 lb Parsnips; peeled, and	1/3 c Water
Cut 1/4" slices on the	1/2 tb Freshly-ground black pepper
3 Garlic cloves; thinly sliced	Juice of 2 limes
2 tb Toasted cumin seeds	1/2 bn Mint; leaves only, chopped

Instructions for Roasted Carrots And Parsnips with Cumin

Preheat the oven to 350 degrees. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6114 broadcast 06-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

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