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