Roasted Carrots and Parsnips with Garlic, Citrus, and Sage




15 min


40 min


1 pound/455 g carrots, cut diagonally into 1/4-inch/0.65 cm slices

1 pound/455 g parsnips, cut diagonally into 1/8-inch/0.3 cm slices

20 garlic cloves

1/2 lemon, cut crosswise into 1/8-inch/0.3 cm slices (peel and all)

1/2 medium-size orange, halved lengthwise and cut crosswise into 1/8-inch/0.3 cm slices (peel and all)

1/4 cup/60 mL organic extra-virgin olive oil

1 tablespoon chopped fresh sage

Fine sea salt to taste

Freshly ground black pepper to taste


  1. Preheat oven to 375°F/190°C. Arrange a rack in the upper half of the oven and another in the lower half.

  2. In a large bowl, combine the carrots, parsnips, garlic, lemon, orange, and oil. Divide the mixture between two large, rimmed baking sheets, spreading it out in an even layer. Roast for 20 minutes.

  3. Toss the vegetables and switch the position of the baking sheets. Roast until the vegetables are tender and browned at edges, about 20 minutes.

  4. Sprinkle with the sage and salt and pepper to taste. Serve warm or room temperature.

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