Roasted Parsnips and Carrots With Sage
Serves 8|
Hands-On Time:
|
Total Time:
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
- Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and ½ teaspoon pepper.
- Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
