Roasted Carrots and Parsnips

by Lucas
Created
From the cookbook Good Housekeeping

Prep Time: 15 minutes

Cook Time: 1 hour

Yields: 8 servings

Ingredients

  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1 pound parsnips, peeled and cut into 2-inch pieces
  • 8 ounces large shallots, peeled
  • 1 tablespoon olive oil
  • 1/8 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Preheat oven to 425°F.
  2. In 14" by 10" roasting pan, toss carrots, parsnips, and shallots with olive oil, thyme, salt, and pepper until evenly coated.
  3. Roast 1 hour, or until vegetables are tender when pierced with knife.