Roasted Carrots and Parsnips
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Everyday Food, November 2004
- Prep Time 10 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 4
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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
- 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.
- On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
- 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.
I put these in during my turkey's last hour. Roasted carrots are sweet and delicious.
This dish was very easy to make and yummy. I'd recommend keeping an eye on it after 50 minutes.