Roasted Parsnips and Carrots With Sage

Serves 8
Hands-On Time:
15m
Total Time:
1hr
10m
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 small fresh sage leaves
- kosher salt and black pepper
Directions
- Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.
Quick Tip

Make-ahead: Peel and cut the parsnips and carrots, wrap in a damp paper towel, and refrigerate in a resealable container or bag for up
to 1 day.
Nutritional Information
- Per Serving
- Calories 156Calories From Fat 41%
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Carbohydrate 23g
- Sodium 301mg
- Protein 2g
- Fiber 6g
- Sugar 8g
What does this mean? See Nutrition 101.
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