Employee Meal, 28 January 2011 (Spice-Roast Vegetables)
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Spice Roast Carrots and Parsnips
Yield: 8 servings
4 medium carrots, peeled and cut into thick disks
4 medium parsnips, peeled and cut into thick disks
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper
Preheat an oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium bowl and toss to coat evenly. Heat a large non-stick skillet over high heat and add the vegetables. Sauté and toss the vegetables for 5 minutes, or until they begin to caramelize. Transfer the vegetables to a medium roasting pan and place in the oven. Roast the vegetables for about 25 minutes, or until browned and cooked throughout. Serve warm or room temperature.