ROASTED PARSNIPS AND CARROTS (for six)
2 pounds parsnips (about 6 medium), peeled and cut into 2 inch long sticks, each about ¼ inch thick
1 pound carrots (about 6 medium), peeled and cut into 2 inch long sticks, each about ¼ inch thick
3 tablespoons extra virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 teaspoons salt
2 teaspoons freshly grated black pepper
- Position a rack in the middle of the oven and preheat the oven to 425*.
- Toss the vegetables with the oil, rosemary, sage, salt and pepper in a jelly roll pan and spread them evenly in a single layer.
- Roast 20 to 25 minutes, shaking the pan every 2 minutes or so and turning the pan halfway through, until the vegetables are browned and crisp.
NOTE: This is a useful vegetable dish with roast turkey because it can go into the oven when the turkey comes out and cook while the turkey is resting before being carved.
adapted from Gourmet Magazine, November, 1994