Roasted Parsnips and Carrots

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat.

3. 3

   Stir well to combine and remove from the heat.

4. 4

   Quarter the parsnips and cut the carrots into 2-inch pieces.

5. 5

   Put on a baking sheet and drizzle with the butter and sherry mixture.

6. 6

   Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables.

7. 7

   Bake in the preheated oven until the vegetables are golden brown.

8. 8

   About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine.

9. 9

   Return to the oven and bake until cooked through about 5 more minutes.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.