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ROASTED CARROTS WITH PARSNIPS & HERBS
Printed from THEGUTSYGOURMET.NET
2 lb parsnips
2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
1/3 cup extra-virgin olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/4 cup water
Preheat oven to 350°F.
Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into
3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into
3/4-inch-thick slices. Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large
bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables
in lower third of oven until tender, 50 to 55 minutes.
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