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Roasted Parsnips and Carrots With Sage

Roasted Parsnips and Carrots With Sage
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 156Calories From Fat 41%
  • Fat 7g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 301mg
  • Protein 2g
  • Carbohydrate 23g
  • Fiber 6g
  • Sugar 8g
What does this mean? See Nutrition 101 .

Quick Tip

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If you can find only very large parsnips at the market, quarter them lengthwise and cut out the woody cores before slicing into thin strips.

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