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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:



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.