Roasted Parsnips and Carrots with Sage
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Amount per serving
- Calories: 156
- Calories from fat: 41%
- Protein: 2g
- Carbohydrate: 23g
- Sugars: 8g
- Fiber: 6g
- Fat: 7g
- Saturated fat: 1g
- Sodium: 301mg
- Cholesterol: 0mg
- 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.
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Roasted Parsnips and Carrots with Sage Recipe at a Glance
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