MARTHASTEWART.COM

Roasted Carrots and Parsnips

    View Gallery
    1 of 1

    We Also Love

    1 of 3

    Find More

    Everyday Food, November 2004
    • Prep Time 10 minutes
    • Total Time 1 hour 30 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 1 1/2 pounds carrots
    • 1 1/2 pounds parsnips
    • 1 tablespoon olive oil
    • 1/2 teaspoon dried thyme
    • 1 teaspoon coarse salt
    • 1/8 teaspoon ground pepper

    Directions

    1. Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.
    2. On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
    3. Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.

    Recipe Reviews

    • cheftb
      28 Nov, 2011

      I put these in during my turkey's last hour. Roasted carrots are sweet and delicious.

    • MouseC
      26 Dec, 2008

      This dish was very easy to make and yummy. I'd recommend keeping an eye on it after 50 minutes.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook