This recipe is a nutritious side dish with tons of flavor, Vitamin A, fiber, potassium and antioxidants. This delicious and simple dish can be complemented with a protein!
1. 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.
2. 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.
3. Sprinkle the mixture in a large shallow baking pan and pour in the 2 tablespoons of water. Roast vegetables in the lower third of the oven until tender, about 30 to 35 minutes.
Recipe notes:
Uncooked root vegetables are best stored in a cool, dark, humid room.
Per Serving: Calories: 173, Saturated Fat: 1.1g, Sodium: 470mg, Total Sugar: 9g, Fiber: 8g, Protein: 2g
https://www.thespruceeats.com/roasted-carrots-with-parsnips-recipe-1136374