Roasted Parsnips and Carrots With Sage

Roasted Parsnips and Carrots With Sage
Con Poulos
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Hands-On Time
15
minutes
Total Time
70
minutes
Serves 8

Ingredients

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

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.

 

Kate Merker
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 41%
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 301 mg
  • Protein 2 g
  • Carbohydrate 23 g
  • Fiber 6 g
  • Sugar 8 g
What does this mean? See Nutrition 101.

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