A hot oven, some fresh herbs and 10 minutes of prep is all you need for delicious oven roasted carrots and parsnips! —garlic and zest
carrots, peeled and cut into 1/2" pieces
parsnips, peeled and cut into 1/2" pieces
large onion, peeled and sliced thinly from root to tip
finely chopped fresh rosemary
chopped fresh thyme
In This Recipe
Preheat oven to 425 degrees.
Combine parsnips, carrots and onion on a large sheet pan. Add rosemary, thyme, salt and pepper. Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice. Spread into a single layer and bake for 10 minutes.
Using a spatula flip vegetables and place back in the oven for an additional 10-15 minutes until golden and tender.