Prep Time:
40 minutes
Number of Servings:
6
Recipe Source:
Taste for Life test kitchen
Ingredients:
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3 large carrots, cut into 1 1/2-inch thick pieces
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1 lb red bliss potatoes, cut into 1 1/2-inch thick pieces
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3 medium parsnips, cut into 1 1/2-inch thick pieces
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1/4 c olive oil
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1 tsp dried thyme
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Salt and freshly ground black pepper
Directions:
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Preheat oven to 400°.
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Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
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Place vegetables in oven on an 11x17-inch baking sheet.
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After about 20 minutes, turn vegetables over with a spatula for even browning.
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Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.
Contributor:
