Roasted Carrots and Parsnips With Herbs
6 parsnips
7 carrots
1/4 cup olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
Heat the oven to 350 degrees.
Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape.
Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl. Spread in a large, shallow baking pan. Roast the vegetables
in the lower third of the oven until tender, about 30 to 35 minutes.
Serves eight.
Nutrition values per serving: 130 calories, 7 g fat, 16 g carbohydrates, 3 g fiber, 1 g protein, 0 cholesterol, 460 mg sodium.
"Gourmet Meals in Minutes" by The Culinary Institute of America (2004 Lebhar-Freidman, $40)
6 parsnips
7 carrots
1/4 cup olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
Heat the oven to 350 degrees.
Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape.
Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl. Spread in a large, shallow baking pan. Roast the vegetables
in the lower third of the oven until tender, about 30 to 35 minutes.
Serves eight.
Nutrition values per serving: 130 calories, 7 g fat, 16 g carbohydrates, 3 g fiber, 1 g protein, 0 cholesterol, 460 mg sodium.
"Gourmet Meals in Minutes" by The Culinary Institute of America (2004 Lebhar-Freidman, $40)
