These delicious roasted vegetables are a very easy and delicious side dish that goes well with any main dish.
Ingredients
2 carrots, halved or quartered length-wise and cut into 3 inch pieces
2 parsnips, cut into 1-inch pieces
10 oz baby potatoes (such as fingerling and red-skinned), unpeeled, halved
1 large shallot, thinly sliced
4 tsp olive oil
1 tbsp chopped fresh thyme
¼ tsp salt
⅛ tsp freshly ground pepper
1. Preheat the oven to 400°F.
2. Combine the carrots, parsnips, potatoes, and shallot in a large nonstick roasting pan; drizzle with the oil and sprinkle with the thyme, salt, and pepper; toss to coat. Spread the vegetables in an even layer.
3. Roast, stirring occasionally, until the vegetables are browned in spots and tender, about 40 minutes.
