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Roasted Carrots and Parsnips

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Nutritional Information

Serves: 8

Amount Per :

Calories 70
Protein <1 g
Total fat 3g
Carbs 11g
Cholesterol mg
Sodium 31 mg
Fiber 3 g
Sugars 4 g

carrots_parsnips_st

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.

Ingredients

3-4 carrots, cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
1 1/2 tablespoons olive oil
8 fresh sage leaves
6 thyme sprigs

Directions

1. Preheat oven to 400 degrees F.

2. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired.

3. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.

Recipe from the November/December 2010 issue of Vegetarian Times.
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Reader Comments

LYNNE

this is sooooo good ! A+++++++

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