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–+ servings

Roasted Carrots And Parsnips

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 160 kcal

Ingredients
  

  • 4 large carrots peeled and cut into 1/2-inch pieces
  • 4 large parsnips peeled and cut into 1/2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper to taste
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon fresh thyme leaves
  • Grated Parmesan cheese for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F.
  • In a large bowl, toss together the carrots and parsnips with the olive oil, kosher salt, and black pepper until evenly coated.
  • 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.
  • 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 to a serving platter and serve immediately.

Nutrition

Calories: 160kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 39mgFiber: 6g
Keyword Roasted Carrots And Parsnips
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