Roasted Carrots and Parsnips
Photo by www.myrecipes.com
Ingredients
- 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.
Rose Wines from Loire
Variations on Roasted Carrots and Parsnips
-
Roasted Carrots and Parsnips
- 1 pound carrots
- 2 pounds parsnips
- carrot tops
- 3 tablespoons olive oil
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