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Roasted Carrots and Parsnips

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.

Ingredients: 

Ingredients: 

Ingredient Line: 
3-4 carrots, cut diagonally into ½-inch-thick slices (2 ½ cups)
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3-4 parsnips, peeled and cut diagonally into ½-inch-thick slices (2 ½ cups)
Ingredient Line: 
1½ Tbs. olive oil
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8 fresh sage leaves
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6 thyme sprigs

Instructions: 

Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.

Nutrition Information: 

Calories: 
70
Protein: 
<1 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
11 g
Cholesterol: 
0 mg
Sodium: 
31 mg
Fiber: 
3 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

Easy and yummy! I added red bell peppers and some extra thyme and sage.

I LOVE this recipe! It's just delicious. I take it one step farther and add tiny whole potatoes (with the skins on) and sometimes zucchini. It's a great holiday, to pass, dish.

What is beside it in the pic? That looks good too!