Roasted Carrots And Parsnips with Cumin

Ready in 1 hour

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Ingredients

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

Original recipe makes 6

Servings  

Preparation

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

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