Roasted Carrots and Parsnips with Herbs

Roasted Carrots and Parsnips with Herbs

I love to find new recipes for my in-season vegetables, and often I turn to for inspiration. The Epicurious website catalogues recipes from Bon Appetit, Food and Wine, and the late, great, Gourmet. Gourmet was one of my favorite magazine because of it’s beautiful photographs and in-depth foreign food explorations. I decided to submit a few recipes this month to the website Gourmet Unbound, which celebrates the former magazine, but through food blogs that mine the Gourmet Archives. The above is a very simple recipe of roasted parsnips and carrots (I had a bag each in my CSA that week) with herbs. I used the last of the sage from my garden, and some fresh rosemary leftover from another dish. Yum! The recipe is from Gourmet, December 2002.


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Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

2 thoughts on “Roasted Carrots and Parsnips with Herbs”

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