Roasted Carrots and Parsnips

Roasted Carrots and Parsnips
(Recipe by Amber Volle)

Ingredients

• 1 1/2 pounds carrots and parsnips
• 1 T. Olive Oil
• 1/2 tsp dried tyme
• 1 tsp coarse salt
• 1/8 tsp ground pepper

Directions

1. Preheat oven to 350. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4 inch pieces.

2. On a large rimmed baking sheet, toss carrots and parsnips with olive oil, dried thyme, coarse salt, and ground pepper. Spread in a single layer.

3. Roast vegetables until tender, tossing once or twice, about 1 hour to 1 hour 20 minutes (if vegetables begin to stick to pan, sprinkle with water, and loosen with a spatula). Serve immediately.

Serves 4 -- Prep time: 10 minutes -- Total Time: 1 hour 30 minutes