Roasted Carrots and Parsnips


  • 1/2 lb carrots, washed and unpeeled
  • 1/2 lb parsnips, washed and unpeeled
  • 1 tbs extra virgin olive oil
  • kosher salt and black pepper to taste
  • 2 tsp dried thyme


  • Preheat oven to 400 degrees.
  • slice the carrots and parsnips into sticks about 4 inches long and 1/2 inch thick.
  • Add vegetables to a large bowl, drizzle with olive oil, season with salt pepper and thyme. Toss to coat evenly.
  • Arrange the vegetables on a foil lined baking sheet and bake for about 30 minutes, turning several times until vegetables are slightly browned and tender.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.