Roasted carrots and parsnips
This recipe features a perfect pairing of flavors that makes a super side dish. It also couldn't be any simpler to make and requires mostly hands-off cooking time. Toss the carrots and parsnips with olive oil, fresh thyme, salt, and pepper, and let them roast away in the oven until they're softened and start to caramelize. They're then ready to go, it's that easy! Roasting is one of our favorite ways to prepare vegetables, and they'll go well with any pork, chicken, or turkey entrée you could think of. You can also boil the cooked vegetables in broth and then purée the ingredients to make a fantastic soup.
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.