Roasted Baby Carrots and Parsnips
About 2 pounds Colored Baby Carrots, trimmed, peeling optional, (slice lengthwise if they’re a bit big)
About 2 pounds Parsnips, peeled and cut into sticks about the same size as the carrots
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme
Salt and pepper, to taste
Preheat oven to 425 degrees.
Line a large rimmed baking sheet with aluminum foil for easy cleanup. On baking sheet, toss together carrots and parsnips, oil, vinegar, thyme, salt, and pepper until well coated. Spread mixture in an even layer and roast until vegetables are tender and brown around edges, about 45 minutes to an hour, stirring occasionally. Serve warm.
Adapted from Bon Appetit Magazine