Roasted Parsnips and Carrots with Sage

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

Preparation

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.