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Roasted Apples and Parsnips

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on time 20 mins
Total time 50 mins
Yield Makes 8 servings


  • 2 pounds parsnips, peeled and cut lengthwise into quarters
  • 2 pounds Fuji apples, peeled and cut into quarters
  • 1 1/2 to 2 Tbsp. coarsely chopped fresh sage
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 to 1 tsp. pepper
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • Garnish: fresh sage leaves

How to Make It

  1. Preheat oven to 475°. Toss together all ingredients. Arrange in a single layer in a lightly greased 17- x 12-inch jelly-roll pan.

  2. Bake at 475° on an oven rack one-third down from top of oven, stirring occasionally, 30 minutes or until tender and browned. Garnish, if desired.