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Prep time: 10 min 
Cook time: 30 min


  • 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 


  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! 


This salad creates a delicious combination of sweet and tang. A perfect side dish or enjoy all on its own!