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Roasted Parsnips and Carrots With Sage

Con Poulos
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

  1. Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.
By Kate Merker,  December 2008
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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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