Roasted Parsnips & Carrots with Sage

Roasted Parsnips & Carrots with Sage 

adapted from Gourmet December 2006

My husband loves parsnips. They cost so much more than carrots, I frequently mix them with carrots to stretch them a bit further.

Makes 4 servings                        0 WW Blue points / serving

1 lb. parsnips, peeled, cut in half lengthwise and cut into 1/2 inch pieces

1 lb. carrots, peeled, cut in half lengthwise and cut into 1/2 inch pieces 

1 Tbsp. coarsely chopped fresh sage

1 tsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly crushed black pepper

1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Toss the parsnips and carrots with the sage, oil, salt, and pepper in a bowl. 
3. Transfer to a large shallow baking pan, coated with cooking spray, making sure they are in one layer.
4. Roast until parsnips until tender and lightly browned, about 15 to 20 minutes. 
5. Serve.

Enjoy!