1lb. parsnips or carrotsor use a combination of both
1 - 2Tbsp. extra virgin olive oil
1/4tsp. kosher saltsea salt, or other coarse salt
1/8 - 1/4tsp. black pepper
Preheat the oven to 450 degrees.
Cut the parsnips and/or carrots lengthwise into halves or quarters (depending on their size) and cut those strips into 1-inch pieces.
In a roasting pan, toss the pieces with the oil, salt, and pepper (add ½ - 1 tsp. fresh thyme, if desired).
Roast them until they are lightly browned, 15 - 20 minutes, tossing once. The longer they cook, the sweeter they become.
Nutritional Information Per Serving (% based upon daily values): Calories 77, Total Fat: 3g, 4%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 12mg, 5%; Total Carbohydrate: 14g, 4.5%; Dietary Fiber: 4g, 15%; Sugar: 4g; Protein: 1gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!