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Photo of Roasted Carrots and Parsnips by WW

Roasted Carrots and Parsnips

2
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Easy
A perfect pairing of flavours that makes a super side dish. You can also boil the cooked vegetables in broth and then puree the ingredients for fantastic soup.

Ingredients

Carrots

8 medium, julienned

Black pepper

½ pinch(es), freshly ground (or to taste)

Uncooked parsnip

6 cup(s), julienned

Fresh thyme

1 tbsp(s), fresh, minced (or to taste)

Sea salt

1 tsp(s)

Olive oil

1 tbsp(s)

Instructions

  1. Preheat oven to 200˚C (400˚F). Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
  2. Place vegetables on prepared pan; sprinkle with thyme, salt and pepper. Drizzle with oil; toss to coat. Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 to 20 minutes more. Yields about 150ml (2/3 cup) per serving.

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