Food & Cooking Recipes Appetizers Roasted Carrots and Parsnips with Minty Yogurt Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 9, 2017 Print Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 15 mins Total Time: 1 hrs Servings: 8 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. Ingredients 1 ½ pounds medium carrots, peeled (halved lengthwise, if large) 1 ½ pounds parsnips, peeled and halved (or quartered, if large; or left whole, if small) ¼ cup extra-virgin olive oil 6 sprigs fresh thyme, or 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper Minty Yogurt Sauce Directions 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. Variations You can also serve these roasted vegetables with Pomegranate Relish instead of the yogurt sauce. Print