Roasted Carrots And Parsnips With Herbs
Ingredients
- 2 lb. parsnips
- 2 lb. carrots, peeled and cut diagonally into 3/4-inch-thick slices
- 1/3 c. extra-virgin olive oil
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh sage
- 1/2 c. water
Details
Servings 8
Preparation
Step 1
Preheat oven to 350 degrees F. 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. 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. Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags. If you’re making the entire menu in a single oven, roast vegetables in lower third of oven during last 30 minutes of roasting meat, then continue to roast vegetables while meat is standing.
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