Roasted Carrots and Parsnips

Name: Roasted Carrots and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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.