Parsnips With Sage Butter

My kids think these are white carrots. I also take out the sage before serving it. (Ladies' Home Journal, Nov 2009)

2 Lbs. parsnips, peeled and thinly sliced lengthwise
4 tsp olive oil
1 tsp kosher salt
2 tbsp unsalted butter
15 to 20 sage leaves

1. Heat oven to 375. Toss together parsnips, oil and salt in a shallow roasting pan. Roast until tender and golden brown, 25 to 30 min. Transfer to a serving platter.

2. In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 min. Pour over parsnips and serve.

Makes 6 servings

118 calories
5g - total fat (2g sat fat)
251mg - sodium
17g - carbs
8mg - cholesterol
1g - protein
5g - fiber