Baked Carrots and Parsnips

We always have this at Christmas and Thanksgiving.
4 carrots in julienne strips
4 parsnips in julienne strips
Place vegetables in single layer in 9 x 13 pan. Some people put carrots and parsnips at opposite ends, for people who don’t appreciate how delicious parsnips are.
Sauce:
Combine:
• 2 tsp cornstarch stirred into 1 tbsp cold water
• ¾ c chicken stock or dry white wine
• ¼ tsp sage
• Pepper to taste
Pour sauce over vegetables, cover and bake at 350° for 45 minutes.
Mix and sprinkle on top:
• ½ c fine dry bread crumbs
• 2 tbsp melted butter
• 2 tbsp grated parmesan
• 1 tbsp parsley
Bake uncovered 10 more minutes.