Roasted Carrots and Parsnips 2
- Total Time
olive oil cooking spray1 spray(s)
uncooked carrot(s)8 medium, cut into thick matchstick strips
uncooked parsnip(s)6 medium, cut into matchstick strips
fresh thyme1 Tbsp, chopped, or 1 tsp dried
table salt1 tsp
black pepper½ tsp
olive oil1 Tbsp
- Preheat oven to 400°F. Spray rimmed baking sheet with olive oil nonstick spray.
- Combine carrots and parsnips on prepared baking sheet. Sprinkle with thyme, salt, and pepper; drizzle with oil, tossing until coated evenly. Spread vegetables to form single layer. Roast 20 minutes; toss vegetables and roast until tender and beginning to caramelize, about 15 minutes longer.
- Per serving: about 2/3 cup