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: 

1. Preheat oven to 400 degrees. 
2. Peel carrots and parsnips, cut into sticks roughly 3 inches long and 1 inch wide. 
3. In a large bowl, add carrots, parsnips, olive oil, lemon and thyme. Toss contents until the vegetables are coated. 
4. Place carrots and parsnips in a single layer on a baking sheet with parchment paper. 
5. Sprinkle salt and pepper. 
6. 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. 
7. 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!