Roasted Carrots and Parsnips with Herbs |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Active time: 15 min Start to finish: 1 1/4 hr 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 rosemary |
2 teaspoons chopped fresh sage |
1/4 cup water |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Cooks' notes: Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags.
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