Thyme Roasted Carrots and Parsnips – FRESH. OUT.

Our love affair with roasted vegetables is well-documented, and carrots are no exception. Combining carrots and parsnips adds another layer of flavor and texture for a side the pairs well with just about any meal and will be enjoyed by all. We’re sure these Thyme Roasted Carrots and Parsnips will be a hit in your house, too.

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Thyme Roasted Carrots and Parsnips

  • 2–3 large carrots, peeled and halved crosswise
  • 2–3 medium parsnips, peeled and halved crosswise
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp dried thyme
  • Generous pinches salt and ground black pepper, to taste
  1. Place oven rack at top position and preheat oven to 400 degrees F.
  2. Cut carrot and parsnips crosswise, then cut narrow ends in half and thicker ends into quarters. This will ensure more uniform cooking. 
  3. Add cut vegetables to a large bowl, drizzle with oil, and sprinkle with the thyme, salt, and pepper. 
  4. Toss to coat completely, then transfer to a rimmed, nonstick baking sheet in a single layer.
  5. Roast until tender, 20-30 minutes, turning after 12 minutes.
  6. Transfer to a serving dish, tent with foil and let sit 3-5 minutes before serving. 

Keywords: roasted carrots, roasted carrots, thyme carrots, thyme parsnips, roasted root vegetables, vegan, low-fat, grain-free, gluten-free