Roasted Carrots and Parsnips
1
Points®
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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