Roasted Carrots and Parsnips with Thyme
These root vegetables come out of the oven tender and sweet.
- Total Time:
- Yield: Serves 4
Photography: Beatriz DaCosta
Source: Martha Stewart Living, January 2004
- 2 pound carrots, peeled and halved lengthwise
- 1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped fresh thyme
Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.