Roasted Baby Carrots and Parsnips with Wilted Radicchio

Ingredients

• 2 bunches baby carrots peeled
• 0.3 teaspoon ground pepper 
• 1 bunch chives fresh cut into 2-inch lengths
• 1 tablespoon honey 
• 4 servings kosher salt 
• 4 servings olive oil extra virgin extra-virgin
• 4  parsnips peeled
• 1 large head radicchio thinly cut into eighths

Equipment

• oven

Directions

1. Preheat the oven to 350 degrees F.
2. Toss the carrots and parsnips with olive oil, salt, the honey and cayenne.
3. Put them on a sheet tray and roast for 20 to 25 minutes.
4. Toss the radicchio with olive oil and salt and place on a small sheet tray.
5. Add to the oven with the carrots and parsnips for 10 minutes.
6. Combine the carrots, parsnips and radicchio and toss with the chives.
7. Serve hot or at room temperature.