Roasted Carrots and Parsnips

By mamapig

Ingredients

• 1 1/2 lbs. carrots and parsnips
• 1 Tbs. olive oil
• 1/2 tsp. thyme
• 1 tsp. sea salt
• 1/8 tsp. ground pepper

Preparation

Step 1

Preheat oven to 350°
Halve crosswise carrots and parsnips 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" pieces.

Toss with seasonings and oil, and spread in single layer on rimmed cooking pan.

Roast until vegetables are 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.