- Calories 156
- Caloriesfromfat 41%
- Protein 2g
- Carbohydrate 23g
- Sugars 8g
- Fiber 6g
- Fat 7g
- Satfat 1g
- Sodium 301mg
- Cholesterol 0mg
Roasted Parsnips and Carrots with Sage
How to Make It
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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