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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

Everyday Food, November 2004 http://www.marthastewart.com/338532/roasted-carrots-and-parsnips
5
Rated
100100(2)2
  • Prep Time 10 minutes
  • Total Time 1 hour 30 minutes
  • Yield Serves 4

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.

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