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ROASTED CARROTS & PARSNIPS

marti

marti



[font=Arial, Helvetica, sans-serif]1 1/2 lbs. carrots, cut lengthwise into wedges[/font]
[font=Arial, Helvetica, sans-serif]1 1/2 lbs. parsnips, cut lengthwise into wedges[/font]
[font=Arial, Helvetica, sans-serif]3 tbsp. olive oil[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. dried thyme[/font]
[font=Arial, Helvetica, sans-serif]salt and pepper[/font]



[font=Arial, Helvetica, sans-serif]Season with salt and pepper. Spread veggies in a single layer on a large[/font]
[font=Arial, Helvetica, sans-serif]baking sheet and bake for 25 minutes. turning over a few times till veggies[/font]
[font=Arial, Helvetica, sans-serif]are tender and lightly browned around edges. Serve immediately.[/font]
 
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