- 1 1/2 pounds parsnips, peeled and cut into thin strips
- 1 1/2 pounds carrots, peeled and cut into thin strips
- 1/4 cup olive oil
- 1/4 cup fresh sage leaves
- Kosher salt and black pepper
- Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and ½ teaspoon pepper.
- Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.