Roasted Carrots, Potatoes & Parsnips

Freshly roasted potatos, carrots, and parsnips
Prep Time: 
40 minutes
Number of Servings: 


  • 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


  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.


Lisa Fabian

Recipe Editor

Lisa Fabian is a staff writer for Taste for Life magazine.For more information, contact us.