Roasted Carrots and Parsnips

Ingredients:

1 1/2 lb parsnips, peeled and halved or quartered, depending on size
2 lb carrots, peeled and halved lengthwise
3 tbsp extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper, to taste
1 tbsp thyme leaves

Directions:

1. Preheat oven to 400 degrees F. Place all chopped carrots and parsnips in a bowl and toss with the olive oil, salt and pepper.

2. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Sprinkle the thyme leaves over everything.

3. Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Serve warm.