Middle Eastern Spiced Carrots and Parsnips
Recipe By: CanadianLiving.com
This is a fabulous dish. We loved it. I made it slightly different. I roasted the veg tossed in olive oil in a 425F until just tender, the carrots still a little resistance to them. Then I made a mix of the vinegar, oil, spices and tossed while the veg was still hot. Yilkes what a great dish. I love finding a new vegetable dish to serve that really is loaded with flavor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 t paprika
- 1 garlic cloves minced
- 1/4 t salt
- 1/4 t pepper
- 1/2 t ground cumin
- 5 large carrots
- 5 large parsnips
- 3 t. extra virgin olive oil
- 2 t. wine vinegar
- 2 t. parsley
- Carbohydrate 6.06708768015666 g
- Cholesterol 0 mg
- Fat 0.136731963235777 g
- Fiber 1.73639357673936 g
- Protein 0.541743143383976 g
- Saturated Fat 0.0252930698530865 g
- Serving Size 1 1 Serving (41g)
- Sodium 15.2032669117712 mg
- Sugar 4.3306941034173 g
- Trans Fat 0.0354707242647267 g
- Calories 26 calories
1. Peel and cut carrots and parsnips into 2- x1/2- x1/4-inch (5 x 1 cm x 5 mm) sticks. In saucepan of boiling salted water, cover and cook carrots and parsnips just until tender, about 5 minutes. Drain. (Make-ahead: Chill in cold water; drain immediately. Wrap in towel; enclose in plastic bag and refrigerate for up to 24 hours.) 2. Meanwhile, in skillet, heat oil over medium heat; fry garlic, stirring occasionally, until softened, about 2 minutes. Add vinegar, paprika, cumin, salt and pepper; cook, stirring, until fragrant, about 2 minutes. 3. Add carrots and parsnips; cook, stirring, until hot, about 1 minute. Toss with parsley.
