Roasted carrots and parsnips
SmartPoints® value per serving
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.
8 medium, julienned
½ pinch, freshly ground (or to taste)
6 cup(s), julienned
1 tbsp(s), fresh, minced (or to taste)
- Preheat oven to 200˚C (400˚F). Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
- 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.