Roasted Carrots and Parsnips

Roasted Carrots and Parsnips
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  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 ½ pounds parsnips, cut lengthwise into wedges
  • 1 teaspoon dried thyme
  • 1 ½ pounds carrots, cut lengthwise into wedges

Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread vegetables in a single layer on a large baking sheet and bake for 25 minutes, turning over a few times, until vegetables are tender and lightly browned around edges. Serve immediately.

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