Roasted Carrots and Parsnips

Name: Roasted Carrots and Parsnips
Prep time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots; 1 1/2 pounds parsnips; 1 tablespoon olive oil; 1/2 teaspoon dried thyme; 1 teaspoon coarse salt; 1/8 teaspoon ground pepper

Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.

Source: Everyday Food, November 2004

1 hour 30 mins 10 mins 4

Total Time Prep Servings

Ingredients

1 1/2 pounds carrots
1 1/2 pounds parsnips
1 tablespoon olive oil
1/2 teaspoon dried thyme
1 teaspoon coarse salt
1/8 teaspoon ground pepper

Directions

1. 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.
2. On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
3. 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.

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Reviews

How would you rate this recipe?

ChefTBaks

28 NOV, 2011

I put these in during my turkey's last hour. Roasted carrots are sweet and delicious.
Reply
MouseC

26 DEC, 2008

This dish was very easy to make and yummy. I'd recommend keeping an eye on it after 50 minutes.
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