nutritional information

Per 1/2 cup serving:

  • 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
Vegan Gluten-Free

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

Serves 8

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.
  • 3-4 carrots, cut diagonally into ½-inch-thick slices (2 ½ cups)
  • 3-4 parsnips, peeled and cut diagonally into ½-inch-thick slices (2 ½ cups)
  • 1½ Tbs. olive oil
  • 8 fresh sage leaves
  • 6 thyme sprigs

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.

November/December 2010 p.50

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comments

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.

Anonymous - 2011-11-16 11:08:39

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

Amy - 2011-12-21 21:34:28