Roasted Parsnips and Carrots with Sage

Recipe from Real Simple

More From Real Simple

Nutritional Information

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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Parsnips and Carrots with Sage Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy