Roasted Carrots and Parsnips

By mamapig

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.

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 Tbsp. olive oil
• 8 fresh sage leaves
• 6 thyme sprigs

Details

Adapted from vegetariantimes.com

Preparation

Step 1

Preheat oven to 400°F. Toss together all 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.