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Roasted Carrots and Parsnips With Herbs

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)
 
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