Roasted Carrots and Parsnips with Garlic, Citrus, and Sage | Clean Plates

Name: Roasted Carrots and Parsnips with Garlic, Citrus, and Sage | Clean Plates
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

"Roasted carrots and root vegetables are an ideal winter side dish. Once caramelized, they have a sweetness that can satisfy your sugar cravings...."

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

Go To Recipe

review

►