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 Preheat oven to 400°. Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper. Place vegetables in oven on an 11 by 17-inch baking sheet. After about 20 minutes, turn vegetables over with a spatula for even browning. Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork. Contributor Lisa Fabian Contributing Editor Taste For Life features articles and recipes by some of the best writers in all-natural wellness and nutrition. For more information, contact us. Tags: carrotspotatoesparsnips You Might Also Like... Cabbage and Potato Stew Vegetable Tagine Carrot "Cake" Potato Muffins