Roasted Carrots and Parsnips With Fresh Herbs

Ingredients · for 6 (scales to your household)

• 4 Parsnips $4.68
• 5 Carrots $0.87
• 3 tablespoons Olive oil $0.55
• 1 teaspoon Salt, or to taste $0.05
• 1 teaspoon Ground black pepper, or to taste $0.14
• 2 teaspoons Rosemary $0.15
• 2 teaspoons Sage $0.62
• 2 tablespoons Water $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat oven to 350 F. Halve each of the 4 peeled parsnips crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch-thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch-thick slices.
2. In a large bowl, toss parsnips, and 5 peeled carrots cut diagonally into 3/4-inch-thick slices with 3 tablespoons olive oil, 1 teaspoon salt or to taste, 1 teaspoon pepper or to taste, 2 teaspoons chopped fresh rosemary, and 2 teaspoons chopped fresh sage. Spread mixture in a large shallow baking pan and pour in the 2 tablespoons water. Roast vegetables in lower third of oven until tender, about 30 to 35 minutes.

Per serving