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Roasted Parsnips and Carrots with Sage

Roasted Parsnips and Carrots with Sage

Real Simple DECEMBER 2008

  • 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

Preparation

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.

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
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Roasted Parsnips and Carrots with Sage recipe

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