Roasted Parsnips and Carrots with Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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