Roasted Carrots, Potatoes & Parsnips
Root-bakes are an easy and classic side dish with lots of plate appeal!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Measuring spoon
- Spoon
- Peeler
- Parchment paper
Ingredients
- 3 large carrots, cut into 1 1/2 inch thick pieces
- 1 lb red bliss potatoes, cut into 1 1/2 inch thick pieces
- 3 medium parsnips, cut into 1 1/2 inch thick pieces
- 1/4 cup olive oil
- 1 tsp dried thyme
- Salt
- freshly ground black pepper
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