Roasted Carrots and Parsnips
- Total Time
A perfect pairing of flavors that makes a super side dish. You can also boil the cooked vegetables in broth and then puree the ingredients for fantastic soup.
cooking spray1 spray(s)
uncooked carrot(s)8 medium, julienned
uncooked parsnip(s)6 cup(s), julienned
fresh thyme1 Tbsp, minced (or to taste)
sea salt1 tsp
black pepper½ tsp, freshly ground (or to taste)
olive oil1 Tbsp
- 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.