2 Pounds Carrots, Peeled and Halved Lengthwise
1 1/2 Pounds Parsnips, Peeled and Halved Lengthwise
2 Tablespoons Olive Oil
Coarse Salt & Freshly Ground Peper
1 Tablespoon Chopped Fresh Thyme
Instructions
Preheat oven to 475 degrees. Arrange vegetable 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.
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.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 4 Servings
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
