Roasted Carrots and Parsnips with Fresh Herbs PRINT
An easy and delicious side dish.
|2||lb carrots, peeled and cut diagonally into ¾-inch-thick slices|
|⅓||cup extra-virgin olive oil|
|2||teaspoons black pepper|
|2||teaspoons chopped fresh thyme|
|2||teaspoons chopped fresh sage|
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.