Ingredients
"4 parsnips, peeled",
"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 chopped fresh rosemary",
"2 teaspoons chopped fresh sage",
"2 tablespoons water"
Instructions
Heat oven to 350 F. Halve each of the 4 peeled parsnips 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.
In a large bowl, toss parsnips, and 5 peeled carrots cut diagonally into 3/4-inch-thick slices with 3 tablespoons olive oil, 1 teaspoon salt or to taste, 1 teaspoon pepper or to taste, 2 teaspoons chopped fresh rosemary, and 2 teaspoons chopped fresh sage. Spread mixture in a large shallow baking pan and pour in the 2 tablespoons water. Roast vegetables in lower third of oven until tender, about 30 to 35 minutes.
Prep: PT10M
Cook: PT35M
Total: PT45M
Serves: 6
