Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Carrots and Parsnips 3.2 (82) 2 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 30 mins Servings: 4 Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness. Ingredients 1 ½ pounds carrots 1 ½ pounds parsnips 1 tablespoon olive oil ½ teaspoon dried thyme 1 teaspoon coarse salt ⅛ teaspoon ground pepper Directions 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. On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer. 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. Rate it Print