Roasted Carrots And Parsnips

1

In a large bowl, toss together the carrots and parsnips with the olive oil, kosher salt, and black pepper until evenly coated.

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2

Spread the vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 40 minutes, stirring halfway through, until tender and lightly browned.

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3

Remove the roasted vegetables from the oven. While still warm, toss them gently with softened butter and fresh thyme leaves. If using, sprinkle on Parmesan cheese. Transfer

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Full recipe & nutritional info on bakedbree.com