Roasted Carrots and Parsnips with Fresh Herbs Recipe

Published: November 28, 2009

An easy and delicious side dish.

Ingredients

2	lb parsnips
2	lb carrots, peeled and cut diagonally into ¾-inch-thick slices
⅓	cup extra-virgin olive oil
2	teaspoons salt
2	teaspoons black pepper
2	teaspoons chopped fresh thyme
2	teaspoons chopped fresh sage

Directions

Preheat oven to 400°F.

Halve parsnips and carrots each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.

Toss parsnips and carrots with oil, salt, pepper, thyme and sage in a large bowl. Spread in a large shallow baking pan 1 inch deep. Roast vegetables 40-45 minutes.