Roasted Carrots and Parsnips with Fresh Herbs

By SprinkleBakes

An easy and delicious side dish.

Ingredients

• 2 lb parsnips
• 2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
• 1/3 cup extra-virgin olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh sage

Preparation

Step 1

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.