Roasted Apples and Parsnips

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Roasted Apples and Parsnips

 

1 1/2 lbs. parsnips, 5 medium, peeled

1 lb. Gala or Braeburn apples, 2 large, cored and peeled

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsps. extra-virgin olive oil

1 tbsp. fresh sage, coarsely chopped

 

Place oven rack in upper third of oven and preheat to 475 degrees.

Cut parsnips lengthwise into quarters and then into 2 inch pieces. Cut apples

into quarters and then into 2 inch pieces. Toss parsnips and apples with salt,

pepper, olive oil and sage. Spread in one layer in a large shallow baking pan.

Roast, turning occasionally, until parsnips and apples are tender and browned,

20 to 25 minutes.

Serves 4.

 

 

 

 

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