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Roasted Carrots and Parsnips Recipe - Vegetarian Times

Roasted Carrots and Parsnips

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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.

  • 8Servings

Ingredients

  • 3-4 carrots, cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
  • 3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
  • 11/2 Tbs. olive oil
  • 8 fresh sage leaves
  • 6 thyme sprigs

Preparation

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
  • Carbohydrate Content: 11 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 31 mg
  • Sugar Content: 4 g