Roasted Carrots and Parsnips

• 2 pounds carrots, peeled and cut into 2-inch sticks
• 1 pound parsnips, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tablespoons chopped fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss carrots and parsnips with olive oil, thyme, and rosemary until evenly coated.
3. 3 Spread the vegetables in a single layer on a baking sheet.
4. 4 Season with salt and pepper.
5. 5 Roast in the preheated oven for 25 minutes, flipping halfway through, until tender and caramelized.
6. 6 Garnish with fresh parsley if desired before serving.

Nutrition

Tips

• For extra flavor, sprinkle with a bit of lemon juice before serving.
• You can add a drizzle of honey to the vegetables before roasting for added sweetness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Pairs perfectly with roasted meats or as a side to a hearty grain bowl.
• Consider adding a sprinkle of goat cheese for a tangy twist.

FAQ