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Roasted Carrots and Parsnips

Yield 8 Servings


  • 1 1/2 pounds carrots, cut lengthwise into wedges
  • 1 1/2 pounds parsnips, cut lengthwise into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper

Nutrition Information

  • calories 144
  • fat 6 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 24 g
  • fiber 7 g
  • cholesterol 0 mg
  • sodium 213 mg

How to Make It

  1. Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread vegetables in a single layer on a large baking sheet and bake for 25 minutes, turning over a few times, until vegetables are tender and lightly browned around edges. Serve immediately.