Sage-Roasted Carrots and Turnips

Name: Sage-Roasted Carrots and Turnips
Yield: Serves 4 (serving size: about 1 cup)
Ingredients: 12 ounces baby carrots; 4 ounces baby turnips, halved (or peeled turnip cut into wedges); 2 fresh sage sprigs; 2 tablespoons olive oil; ¼ teaspoon kosher salt; ¼ teaspoon black pepper

1 Rating
1 Review

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

By Robin Bashinsky

Recipe by Cooking Light December 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:

Serves 4 (serving size: about 1 cup)

Nutrition Info

Ingredients

12 ounces baby carrots
4 ounces baby turnips, halved (or peeled turnip cut into wedges)
2 fresh sage sprigs
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper

Directions

Step 1
Preheat oven to 400°.

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Step 2
Place carrots, turnips, and sage on a large piece of foil; drizzle with oil. Sprinkle with salt and pepper. Fold foil over vegetables. Place foil packet on a large piece of foil; wrap tightly. Place packet on floor of oven. Bake at 400° for 25 minutes, turning every 10 minutes.

Nutrition Facts

Per Serving:

103 calories; fat 7.2g; saturated fat 1g; mono fat 5.4g; poly fat 0.7g; protein 1g; carbohydrates 9g; fiber 3g; sodium 191mg; calcium 37mg.

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Sage-Roasted Carrots and Turnips

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Sage-Roasted Carrots and Turnips

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Sage-Roasted Carrots and Turnips

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Sage-Roasted Carrots and Turnips