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Roasted Carrots and Parsnips with Thyme
Credit:
Beatriz DaCosta
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Serves 4
Ingredients
Ingredient Checklist
2 pound carrots, peeled and halved lengthwise
1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
Gallery
Roasted Carrots and Parsnips with Thyme
Credit:
Beatriz DaCosta
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Serves 4
Gallery
Roasted Carrots and Parsnips with Thyme
Credit:
Beatriz DaCosta
Roasted Carrots and Parsnips with Thyme
Credit:
Beatriz DaCosta
Roasted Carrots and Parsnips with Thyme
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Serves 4
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Serves 4
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Yield: Serves 4
Serves 4
Ingredients
Ingredients
- 2 pound carrots, peeled and halved lengthwise
- 1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped fresh thyme
Directions
Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Carrots and Parsnips with Thyme
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Carrots and Parsnips with Thyme
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
