ROASTED PARSNIPS AND CARROTS WITH SAGE

August is supposed to be Louisiana, Cajun, Creole, and Southern Cooking month. Well, it isn't easy. Everything is meat or shellfish. Hopefully, by next August, I will have found more recipes - possibly a Soul Food Cookbook is needed. There's a good vegan one that I must get. Anyway, this was kind of southern and was delicious. If you haven't tried parsnips (a new veggie for me) you should. This recipe calls for fresh sage leaves. I made it twice: once with fresh and once with the dried herb, which is kinda fuzzy (I usually use it for sore throats or fever). Needless to say, the fresh is best. Perhaps you can try the spice which is sold in supermarkets. Sprinkle it on to your taste. I bought the plant itself, which grows pretty easily in pots. You can cut the leaves and dry them out. Well worth the $2.99.

Prep time: 15 mins
Total time: 1 hour, 10 mins

Serves 8

1-1/2 lbs parsnips, peeled and cut into thin strips
1-1/2 lbs carrots, peeled and cut into thin strips
1/4 cup olive oil
1/4 cup small fresh sage leaves
Kosher salt and black pepper

Heat oven to 375. In a large bowl, toss the parsnips,
carrots, oil, sage, 1 tsp salt, and 1/2 tsp pepper

Spread on a rimmed baking sheet and roast, stirring
twice, until the vegetables are golden, 45 - 55 mins.

Recipe from Real Simple, December 2008