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