Roasted Carrots and Parsnips

3
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Easy
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.

Ingredients

cooking spray

1 spray(s)

uncooked carrot(s)

8 medium, julienned

uncooked parsnip(s)

6 cup(s), julienned

fresh thyme

1 Tbsp, minced (or to taste)

sea salt

1 tsp

black pepper

½ tsp, freshly ground (or to taste)

olive oil

1 Tbsp

Instructions

  1. Preheat oven to 400˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
  2. 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.

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