Roasted Carrots and Parsnips with Herbs Recipe

Roasted Carrots and Parsnips with Herbs Recipe

  • 2 lb parsnips
  • 2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 1/4 cup water
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
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