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America’s Healthy
Cooking Teacher

Roasted Cauliflower and Parsnips with Fresh Sage

This side dish makes any meal just a wee bit more special. And not just because the veggies are yummy, but because the sage lends an elegance to this dish that is just so crazy good.

Makes 4-5 servings

Ingredient List: 

1 head cauliflower, broken into small florets
3-4 parsnips, cut into irregular chunks
Extra virgin olive oil
Sea salt
Juice of ½ fresh lemon
5-6 leaves fresh sage, finely shredded

Step By Step Instructions: 

Preheat oven to 400°.

Place cauliflower and parsnips in a mixing bowl and add a light drizzle of oil and a sprinkle of salt. Arrange veggies on a baking sheet with sides and bake until tender and lightly browned, about 45 minutes to 1 hour. Transfer veggies gently to a mixing bowl and toss with lemon juice and fresh sage. As you mix, take care not to break the veggies. Serve hot.