1.5 pound depending on size peeled halved quartered
2 pound carrots unpeeled halved lengthwise
4 servings coarse salt and pepper freshly ground to taste
3 tablespoon olive oil extra-virgin plus more for drizzling
2 tablespoon thyme leaves
Equipment
baking sheet
oven
Directions
Preheat oven to 400 degrees F. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet.
Drizzle the half of the over them, then turn them over and drizzle the rest of the oil for an even coating. Season generously with salt and pepper, then sprinkle the thyme leaves over everything.Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes.
Remove them from the oven and transfer them to a serving platter, with an additional sprinkling of salt, and a drizzle of olive oil (optional).
