Roasted Carrots and Parsnips With Herbs

6 parsnips7 carrots 1/4 cup olive oil1 1/2 teaspoons salt, or to taste1 teaspoon freshly ground black pepper, or to taste1 tablespoon rosemary, chopped1 tablespoon sage, choppedHeat the oven to 350 degrees.Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape. Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl. Spread in a large, shallow baking pan. Roast the vegetables in the lower third of the oven until tender, about 30 to 35 minutes.Serves eight.Nutrition values per serving: 130 calories, 7 g fat, 16 g carbohydrates, 3 g fiber, 1 g protein, 0 cholesterol, 460 mg sodium."Gourmet Meals in Minutes" by The Culinary Institute of America (2004 Lebhar-Freidman, $40)