Fresh thyme accentuates the earthy flavor of carrots and parsnips in this simple roasted vegetable dish. A lemony, minty yogurt dipping sauce is just icing on the cake.
Preheat oven to 425 degrees. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce.
You can also serve these roasted vegetables with Pomegranate Relish instead of the yogurt sauce.