Roasted Carrots and Parsnips - SippitySup

Ingredients

• 2 pound carrots (halved lengthwise but left unpeeled)
• 3 tablespoon extra-virgin olive oil (plus more for drizzling)
• 1½ pound parsnips (peeled and halved or quartered, depending on size)
• coarse salt and freshly ground pepper
• 2 tablespoon thyme leaves
• The Duo Dishes 10 /29/2009 @ 4:11 pm Mmmmmm. All day, every day mmmm! Adding the apples is genius! Sounds like the nice sweet, tart bite to go with buttery crust. Reply
• Julie 10 /24/2009 @ 7:43 am Yum! Love the idea of apples in the pot pie! If you added a bit of curry paste/powder it would be reminiscent of mulligatawny. Reply
• Katy 10 /23/2009 @ 7:06 pm This recipe is perfect for the day after Thanksgiving! You should enter it in the Better Recipes’ Thanksgiving Recipe Contest . Reply
• Greg Henry 10 /21/2009 @ 11:30 am Of course, go right ahead. GREG Reply
• Natasha - 5 Star Foodie 10 /21/2009 @ 7:31 am This is bookmarked for the day after Thanksgiving, perfectly delicious pot pie! Reply
• Stash 10 /20/2009 @ 9:05 pm Cheddar and apples seem to be all the rage these days. If we can have cheese w/ out apple pie, why not with our apple pot pie? Makes sense to me Reply
• sarah 10 /20/2009 @ 8:03 pm Simple, comforting, unique Reply
• Jessie 10 /20/2009 @ 11:29 am that makes me want thanksgiving to be here now! that looks delicious Reply