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Roasted Carrots, Potatoes & Parsnips

An easy side dish with lots of plate appeal!

From the Taste for Life test kitchen

 40 minutes prep time | Serves 6

 What You Need

  • 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 c olive oil

  • 1 tsp dried thyme

  • Salt and freshly ground black pepper

 Directions

  1. Preheat oven to 400°.

  2. Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.

  3. Place vegetables in oven on an 11x17-inch baking sheet.

  4. After about 20 minutes, turn vegetables over with a spatula for even browning.

  5. Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.

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