Root Vegetable Recipe
A simple and hearty root vegetable dish.
Print Recipe
Root Vegetables
- 2 cups Carrots peeled and chopped
- 2 cups Parsnips peeled and chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Thyme dried
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the chopped carrots and parsnips.
Drizzle with olive oil, then sprinkle with salt, pepper, and thyme. Toss to coat.
Spread the vegetables out on a baking sheet in a single layer.
Roast in the preheated oven for 45 minutes, or until tender and golden brown, stirring halfway through.
Serve warm.
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg