Roasted carrots and parsnips
8 medium, julienned
6 cup(s), julienned
1 Tbsp, minced (or to taste)
½ tsp, freshly ground (or to taste)
- 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.