Moroccan Roasted Carrots and Parsnips
Moroccan Roasted Carrots and Parsnips
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 cool weather side dish.
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10 min
Prep Time
35 min
Total Time
6
servings Ingredients
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
How to make
-
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
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STEP 3
Bake 25-30 minutes or until vegetables are tender. Sprinkle with cilantro.
160 Calories
6 Fat (g)
15 Cholesterol (mg)
600 Sodium (mg)
25 Carbohydrates (g)
5 Dietary Fiber
2 Protein (g)
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