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Roasted Parsnips and Carrots with a Touch of Thyme
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Description
Surprise everyone with this dish. The roasted parsnips taste just like the best roasted potatoes you’ve ever had. Really!
Ingredients
- 1 pound Parsnips, Peeled
- ¾ pounds Baby Carrots, Unpeeled
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt, More If Needed
- ¾ teaspoons Ground Black Pepper
- 1 Tablespoon Chopped Fresh Thyme
Preparation
Preheat oven to 425ºF.
Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly. Don’t make them too small.
Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.
Spread on rimmed cookie sheet and roast for 20 minutes, then test. They should be fork-tender.
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.
You could even cut them like French fries and surprise your family! They may not know the difference.
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