Thyme Roasted Carrots and Parsnips – FRESH. OUT. Thyme Roasted Carrots and Parsnips – FRESH. OUT.

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