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Roasted Parsnips and Carrots with Sage

Yield Makes 8 servings

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 pepper

Nutrition Information

  • calories 156
  • caloriesfromfat 41 %
  • protein 2 g
  • carbohydrate 23 g
  • sugars 8 g
  • fiber 6 g
  • fat 7 g
  • satfat 1 g
  • sodium 301 mg
  • cholesterol 0 mg

How to Make It

  1. Heat oven to 375° F. In a large bowl, toss the parsnips, carrots, oil, sage, 1 teaspoon salt, and 1/2 teaspoon pepper.

    Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.

    Make-Ahead Tip: 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.