Roasted Carrots and Parsnips with Garlic, Citrus, and Sage

Name: Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
Ingredients: 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

cleanplates.com

Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings.

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Ingredients

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