Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Carrots and Parsnips with Thyme Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Beatriz DaCosta Prep Time: 10 mins Total Time: 45 mins Yield: 4 Serves These root vegetables come out of the oven tender and sweet. Ingredients 2 pound carrots, peeled and halved lengthwise 1 ½ pounds parsnips, peeled and halved lengthwise (quartered if large) 2 tablespoons olive oil Coarse salt and freshly ground pepper 1 tablespoon chopped fresh thyme Directions 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. Rate it Print