Ingredients
- 4 large carrots
- 4 large parsnips
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 teaspoons fresh rosemary chopped, plus more for garnish
Instructions
- Preheat your oven to 400°F. Peel the carrots and parsnips and cut them into 1/2-inch chunks.
- In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and fresh rosemary.
- Spread the vegetables in an even layer on a baking sheet. Roast in the preheated oven for 30-35 minutes. Stir halfway through to ensure even browning.
- Sprinkle with additional rosemary for garnish, if desired. Serve immediately.