Oven Roasted Parsnips and Carrots

This is an excellent and easy side dish to complement your family meal. It could be paired with pork chops, roast beef, or dinner sausage.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 8

1 pound carrots, peeled and trimmed
1 pound parsnips, peeled and trimmed
3 Tablespoons vegetable oil
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1.  Preheat oven to 475° F. Line a rimmed baking sheet with foil or parchment paper.
2. Cut carrots and parsnips in half lengthwise and then into 2-inch or 3-inch lengths, so all pieces are the same
3. Toss carrots and parsnips with 2 Tablespoons oil, season with salt, and spread in a single layer on prepared
baking sheet.
4. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.
5. Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss.
6. Roast until vegetables are well-browned, 5 minutes more.

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