Roasted Carrots and Parsnips With Fresh Herbs Recipe
This easy recipe for roasted carrots with parsnips and herbs can be made in 45 minutes. Roasting brings out the sweetness in these root vegetables.
- Serves: 6 persons
- 4parsnips, peeled
- 5carrots, peeled, cut diagonally into 3/4-inch thick slices
- 3tablespoons olive oil
- 1teaspoon salt, or to taste
- 1teaspoon freshly ground black pepper, or to taste
- 2teaspoons chopped fresh rosemary
- 2teaspoons chopped fresh sage
- 2tablespoons water
Step 1Heat 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.
Step 2In 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.