Roasted Parsnips And Carrots With A Touch Of Thyme

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly. Don't make them too small.

3. 3

   Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.

4. 4

   Spread on rimmed cookie sheet and roast for 20 minutes, then test. They should be fork-tender.

5. 5

   Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.

6. 6

   You could even cut them like French fries and surprise your family! They may not know the difference.

* Per serving · 4 servings · Values may vary.

No additional tips available.