From the Taste for Life test kitchen
40 minutes prep time | Serves 6
What You Need
3 large carrots, cut into 1 1/2-inch thick pieces
1 lb red bliss potatoes, cut into 1 1/2-inch thick pieces
3 medium parsnips, cut into 1 1/2-inch thick pieces
1/4 c olive oil
1 tsp dried thyme
Salt and freshly ground black pepper
Preheat oven to 400°.
Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
Place vegetables in oven on an 11x17-inch baking sheet.
After about 20 minutes, turn vegetables over with a spatula for even browning.
Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.