Roasted Parsnips and Carrots With Sage

A delicious dish based on a Real Simple recipe, but cut down to fit my family's size, and with reduced oil. My husband loved this recipe, and he generally turns up his nose at veggies. The parsnips tasted like sweet potato fries, to me. Be aware that the cooking time will vary depending on how thin you cut your strips. Also, I increased the temperature to 400 degrees to speed up the cooking time, and the veggies did just fine at about 30 minutes. If you're trying to reduce your carbon footprint this winter by eating "closer to home," this dish might find its way onto your table, too. I served it with Jerk Tilapia and basmati rice. Next time, I plan to try the meal combination with Coconut Basmati Rice.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3⁄4 lb parsnip, peeled and cut into thin strips
• 3⁄4 lb carrot, peeled and cut into thin strips
• 2  tablespoons olive oil
• 1⁄8 cup fresh sage leaf
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Directions

1. Heat oven to 375°F.
2. In a large bowl, toss the parsnips, carrots, oil, sage, salt and pepper.
3. Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.