Roasted Carrots and Parsnips with Thyme

Name: Roasted Carrots and Parsnips with Thyme
Prep time: 10 min
Total time: 45 min
Yield: Serves 4
Ingredients: 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

Recipe photo courtesy of Beatriz DaCosta

These root vegetables come out of the oven tender and sweet.

Source: Martha Stewart Living, January 2004

45 mins 10 mins Serves 4

Total Time Prep Yield

Ingredients

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

Directions

1. 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.
2. 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.