Roasted Carrots, Potatoes & Parsnips

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Prep Time: 
40 minutes
Number of Servings: 
6

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 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 11 by 17-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.

Contributor

About Lisa Fabian

Lisa Fabian is a staff writer for Taste for Life magazine.