Roasted Carrots and Parsnips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 1/2 pounds carrots, cut lengthwise into wedges |
1 1/2 pounds parsnips, cut lengthwise into wedges |
3 tablespoons olive oil |
1 teaspoon dried thyme |
salt and pepper |
Directions:
1. Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread vegetables in a single layer on a large baking sheet and bake for 25 minutes, turning over a few times, until vegetables are tender and lightly browned around edges. Serve immediately.
|
|