> 2 1/2 lbs parsnips, peeled and sliced into 1-inch rounds on an angle
> 2 1/2 lbs carrots, peeled and sliced into 1-inch rounds on an angle
> 3 tbsp olive oil
> 2 tsp fresh thyme leaves
> 1/4 cup finely chopped fresh parsley
> 2 tbsp butter, melted
Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, toss together the parsnips, carrots, oil, and thyme. Season with salt and pepper.
Divide vegetables between baking sheets, arranging in a single layer. Roast 25–30 min., until vegetables are tender and crispy, stirring occasionally.
Add the parsley and butter to vegetables and toss to combine. Transfer to a serving dish.
To make this ahead, follow steps 1–3. When ready to serve, reheat in microwave or 350°F oven, then proceed with step 4.