Roasted Parsnips with Sage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- Carbohydrate 42 g(14%)
- Fat 11 g(17%)
- Fiber 12 g(48%)
- Protein 3 g(6%)
- Saturated Fat 2 g(8%)
- Sodium 314 mg(13%)
- Calories 266
Preparation Put oven rack in lower third of oven and preheat oven to 450°F. Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.
Preparation Put oven rack in lower third of oven and preheat oven to 450°F. Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.
