Roasted Carrots and Parsnips with Herbs

1. 1

   Preheat oven to 350F.

2. 2

   Peel parsnips and halve each crosswise where it becomes narrow.

3. 3

   Diagonally cut narrow portions into 3/4-inch-thick slices.

4. 4

   Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.

5. 5

   Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl.

6. 6

   Spread in a large shallow baking pan (1 inch deep) and pour in water.

7. 7

   Roast vegetables in lower third of oven until tender, 50 to 55 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.