Roasted Carrots And Parsnips With Herbs

By [e-mail]

Ingredients

• 2 lb. parsnips
• 2 lb. carrots, peeled and cut diagonally into 3/4-inch-thick slices
• 1/3 c. extra-virgin olive oil
• 2 tsp. salt
• 2 tsp. black pepper
• 2 tsp. chopped fresh rosemary
• 2 tsp. chopped fresh sage
• 1/2 c. water

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees F. Peel parsnips and halve 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, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender 50 to 55 minutes. Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags. If you’re making the entire menu in a single oven, roast vegetables in lower third of oven during last 30 minutes of roasting meat, then continue to roast vegetables while meat is standing.