Roasted Parsnips and Carrots With Sage

roasted-parsnips
Photo by Con Poulos
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 156 calories
    • Calories 41% calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 301 mg
    • Protein 2 g
    • Carbohydrate 23 g
    • Sugar 8 g
    • Fiber 6 g
  • November 2008

Ingredients

  1. Check 1 1/2pounds parsnips, peeled and cut into thin strips
  2. Check 1 1/2pounds carrots, peeled and cut into thin strips
  3. Check 1/4cup olive oil
  4. Check 1/4cup fresh sage leaves
  5. Check Kosher salt and black pepper

Directions

  1. Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.