Roasted Carrots and Parsnips

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Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 24g
  • Fiber: 7g
  • Cholesterol: 0mg
  • Sodium: 213mg


  • 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


  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.
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