Roasted Carrots and Parsnips

Peel and cut the carrots and parsnips into thick “fry” shapes or however you want to cut them, as long as they are all the same size and shape for even cooking.

Peel and cut the onion into medium-to-thick rings (from the root or stem side).

Arrange all veggies on a cookie sheet. You can line the sheet with foil for easier cleanup if you’d like. Drizzle with extra virgin olive oil and season with salt and pepper. Add stripped thyme leaves if desired.

Roast in the oven about 400ºF for about 45-60 minutes or until the insides are fork tender and outsides are crispy, turning every 20 minutes or so.

The carrots and parsnips (and even the onions) will turn deliciously sweet as the starches convert to sugar during the roasting process. If the carrots still taste “carrot-y” then they are NOT ready yet; they will get really sweet. Give them time!