- 1 spray(s) cooking spray
- 8 medium uncooked carrot(s), julienned
- 6 cup(s) uncooked parsnip(s), julienned
- 1 Tbsp fresh thyme, minced (or to taste)
- 1 tsp sea salt
- 1/2 tsp black pepper, freshly ground (or to taste)
- 1 Tbsp olive oil
Preheat oven to 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 2/3 cup per serving.