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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