Roasted Parsnips and Carrots with Fresh Dill

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

This vegetable dish needs no last-minute attention, making it an ideal choice for busy cooks. The ivory and orange root vegetables, flecked with fresh dill, complement roasted poultry and are a colorful addition to a wintertime meal or a good addition to a Thanksgiving buffet, especially because they can be made in advance and reheat well.