Roasted Carrots and Parsnips
I like this presentation because there is so much variety of texture between the soft thicker tops and more cooked tips of each piece of vegetable.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Ingredients
- 2 pounds carrots (halved lengthwise but left unpeeled)
- 3 tablespoons 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 tablespoons thyme leaves
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