Lemon-Thyme Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 30 min
Ingredients:
Carrots, peeled and sliced into sticks
Parsnips, peeled and sliced into sticks
2 tbs olive oil
Juice from ½ a lemon
1 tsp thyme/several stems of fresh thyme
½ tsp salt
½ tsp pepper
Directions:
Preheat oven to 400 degrees.
Peel carrots and parsnips, cut into sticks roughly 3 inches long and 1 inch wide.
In a large bowl, add carrots, parsnips, olive oil, lemon and thyme. Toss contents until the vegetables are coated.
Place carrots and parsnips in a single layer on a baking sheet with parchment paper.
Sprinkle salt and pepper.
Roast in oven for 25-35 minutes or until carrots and parsnips are at the desired tenderness. Flip halfway through to evenly cook both sides.
Remove from oven and serve!
Notes:
This salad creates a delicious combination of sweet and tang. A perfect side dish or enjoy all on its own!