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Roasted carrots and parsnips with rosemary from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • carrots
  • rosemary
  • parsley
  • parsnips

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Notes about this recipe

  • Zosia on October 19, 2017

    The flavours were very good but the vegetables browned very quickly in my oven, before they were cooked through. Next time, I'll keep them under foil for an extra 10 minutes. I used olive oil instead of butter.

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