Roasted Carrots and Parsnips

Ingredients
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.
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