Roasted Carrots and Parsnips with Fresh Herbs
An easy and delicious side dish.
- 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
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.