Roasted Carrots, Potatoes & Parsnips
Prep Time
40 minutes
Number of Servings
6
Ingredients
- 3 large carrots, cut into 1 1⁄2 inch thick pieces
- 1 lb red bliss potatoes, cut into 1 1⁄2 inch thick pieces
- 3 medium parsnips, cut into 1 1⁄2 inch thick pieces
- 1⁄4 cup olive oil
- 1 tsp dried thyme
- Salt and freshly ground black pepper
Directions
- Preheat oven to 400°.
- Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
- Place vegetables in oven on an 11 by 17-inch baking sheet.
- After about 20 minutes, turn vegetables over with a spatula for even browning.
- Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.
Nutrition Info
198 Calories, 3 g Protein, 0 mg Cholesterol, 28 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (1 g sat), 239 mg Sodium, ★★★ Vitamin A, ★★ Vitamin C, Vitamin K, ★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Magnesium, Phosphorus, Potassium
Contributor
Lisa Fabian
Contributing Editor
Lisa Fabian is an award-winning freelance writer with more than 25 years of experience in the publishing industry. She's enjoyed covering topics as diverse as arts and crafts, boating, food, and health and wellness.
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