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4 carrots, washed, peeled, and cut into thin strips
4 parsnips, washed, peeled, and cut into thin strips
2 TBL olive oil
8 fresh sage leaves
6 fresh thyme sprigs
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss together all ingredients in a large baking dish, and season with salt and pepper. Roast for 15 minutes, then gently toss in dish to loosen vegetables. Roast 15 minutes more, toss again and roast 10 minutes more. Vegetables are done when they are fork tender.

Serves 8

Tip: for more flavor, add in 4 TBL maple syrup and juice from 1/2 of an orange.