Roasted Parsnips & Carrots

Serves 4-6


  • 2 lbs parsnips, skin-on, halved lengthwise
  • 1 lb carrots, peeled & quartered lengthwise (carrots should be sliced smaller than parsnips because they take longer to cook)
  • 1-2 tbsp vegetable oil
  • kosher salt & cracked black pepper
  • leaves from 3-4 thyme sprigs (or 1 tsp dried thyme)
  • 2 tbsp butter


  1. Preheat oven to 350º
  2. Toss together vegetables, vegetable oil, salt, pepper, thyme leaves and butter
  3. Spread vegetables out on a baking sheet, keeping carrots on one side and parsnips on the other
  4. Bake 25-35 minutes, checking parsnips at about 20 minutes for doneness (tender but not mushy). Parsnips will generally cook faster than carrots. If one vegetable is finished before the other, remove from the baking sheet and allow the other to continue cooking
  5. Serve immediately