Roasted Carrots and Parsnips with Herbs.

Makes 6 servings

Ingredients

  • 4 parsnips
  • 5 carrots, peeled, cut diagonally into 3/4-inch thick slices
  • 3 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons rosemary, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Peel the parsnips and halve each crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.
  3. Toss the parsnips and carrots with the oil, salt, pepper, rosemary, and sage in a large bowl.
  4. Spread in a large shallow baking pan and pour in the water. Roast the vegetables in the lower third of the oven until tender, about 30 to 35 minutes.

CIA FOODIES

Roasted Carrots & Parsnips With Herbs

Roasted Carrots and Parsnips with Herbs.
Makes 6 servings

Ingredients

  • 4 parsnips
  • 5 carrots, peeled, cut diagonally into 3/4-inch thick slices
  • 3 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons rosemary, chopped

Directions

  1. Preheat the oven to 350°F.
  2. Peel the parsnips and halve each crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.
  3. Toss the parsnips and carrots with the oil, salt, pepper, rosemary, and sage in a large bowl.
  4. Spread in a large shallow baking pan and pour in the water. Roast the vegetables in the lower third of the oven until tender, about 30 to 35 minutes.

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