Roasted Carrots and Parsnips With Fresh Herbs Recipe
Roasted carrots and parsnips with herbs, prepared in 45 minutes, highlight the natural sweetness of these root vegetables.
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Instructions
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Preheat oven to 350 F.
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Cut 4 peeled parsnips in half crosswise where they narrow; slice narrow portions diagonally into 3/4-inch pieces, then quarter wider portions and slice diagonally into 3/4-inch pieces.
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In a large bowl, combine parsnips, 5 peeled carrots (sliced diagonally into 3/4-inch pieces), 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chopped fresh rosemary, and 2 teaspoons chopped fresh sage.
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Spread the mixture in a large shallow baking pan, add 2 tablespoons water, and roast in the lower third of the oven for 30 to 35 minutes, or until tender.