This recipe can be found in Back to Basics, page 179.

I was tasked with making the vegetable dish for Easter Sunday dinner. Naturally, I turned to Ina. I wanted something easy and that could be cooked on the grill. The oven was over-taken by the ham.

By needing the grill, I was left with finding recipes for roasted vegetables. Thanks to a cast iron pan we have, I was able to roast the vegetables in a similar manner as if I had been using the oven.

So, I settled on carrots and parsnips, these were a big hit with the family when I braised them a few weeks ago.

Since I cooked them on the grill and in cast iron, the vegetables cooked much quicker than they would have in the oven. To be honest, they were a little OVERDONE, but they still tasted fine.