Roasting vegetables is my favorite way of preparing them. I have tried so many new foods in this past year on this journey and parsnips is one of them. I have parsnips in my winter cleanse recipes so I had an abundance of carrots and parsnips in my refrigerator that I wanted to use up. I decided to roasted them and I absolutely loved this recipe. So tasty! It is hard to believe I am in the middle of a cleanse when I get to eat this good.
Roasted Parsnips and Carrots
3 carrots, peeled and cut into even size pieces (I cut them like fries)
3 parsnips, peeled and cut into even size pieces
fresh sage leaves
2 TBSP EVOO
Pink Salt and Pepper
1 tsp Trader Joe’s 21 season salute or seasoning of your choice
- Preheat oven to 375 (I used convection roast so you may want 400 in your oven)
- Toss carrots, parsnips, and sage into olive oil and then season (works great to do this in a bag)
- Bake for about 30 minutes turning half way.