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.