Roast Carrots & Parsnips
- 1 1/2 lb parsnips, peeled and halved or quartered, depending on size
- 2 lb carrots, halved lengthwise but left unpeeled
- 3 T extra-virgin olive oil, plus more for drizzling
- coarse salt and freshly ground pepper, to taste
- 2 T thyme leaves
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (2 lb)
- Parsnips (1 1/2 lb)
- Thyme, leaves (2 T)
- Cooking & Baking
- Olive oil, extra-virgin (3 T)
- Salt and freshly ground pepper, coarse (1)
Preparation
Read recipe preparation on sippitysup.com
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Published December 17, 2010 (2 years ago).
8 people saved this recipe.
