Roasted Baby Carrots and Parsnips with Wilted Radicchio
Roasted Baby Carrots and Parsnips with Wilted Radicchio is a gluten free, dairy free, and primal recipe with 4 servings. This side dish has 352 calories, 4g of protein, and 15g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, olive oil, chives, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
Preheat the oven to 350 degrees F.
Toss the carrots and parsnips with olive oil, salt, the honey and cayenne.
Put them on a sheet tray and roast for 20 to 25 minutes.
Toss the radicchio with olive oil and salt and place on a small sheet tray.
Add to the oven with the carrots and parsnips for 10 minutes.
Combine the carrots, parsnips and radicchio and toss with the chives.
Serve hot or at room temperature.