Roasted Parsnips and Carrots with Sage

Recipe from

Real Simple

Nutritional 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


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


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.

Kate Merker,

Real Simple

December 2008