Moroccan Roasted Carrots And Parsnips

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Roasted carrots and parsnips are seasoned with ras el hanout, a mix of spices including cumin, cinnamon and turmeric. Topped with fresh cilantro this is a perfect Thanksgiving side dish.


1 pound whole carrots, peeled, sliced on bias 1/2-inch thick

1 pound parsnips, peeled, sliced on bias 1/2-inch thick

1/4 cup chicken stock

3 tablespoons  Butter

1 tablespoon honey

1 tablespoon ras el hanout spice blend

1/2 teaspoon salt

1/2 teaspoon coarse sea salt

2 tablespoons fresh chopped cilantro

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