Baked carrots and parsnips with thyme

4 servings

30 minutes

Baked carrots and parsnips with thyme embody the elegant simplicity of French cuisine. Root vegetables roasted to golden tenderness acquire a rich sweet flavor harmoniously complemented by the aroma of thyme. This dish evokes cozy village evenings when food highlights the natural beauty of ingredients. Carrots and parsnips together create a balance of flavors: the former is juicy and bright, while the latter is rich and nutty. Drizzles of olive oil reveal their texture, while salt and pepper add depth. Perfect as a side dish for meat or as a standalone treat with crusty baguette. A simple yet refined recipe celebrating the magic of roasted vegetables.

Energy value per serving

• Calories: 180.4
• Proteins: 4.8g
• Fats: 5.6g
• Carbohydrates: 28.3g

Ingredients

• Carrot: 700 g
• Parsnip: 700 g
• Extra virgin olive oil: 1 tbsp
• Coarse salt: to taste
• Dried thyme: 0.5 tsp
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 180 degrees.

2. Clean the carrot and parsnip. Cut into small, equal pieces.

   Required ingredients:

   • Carrot: 700 g
   • Parsnip: 700 g

3. Place the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme. Mix and spread in a single layer.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Dried thyme: 0.5 teaspoon

4. Bake the vegetables for 1 hour to 1 hour 20 minutes until soft and golden, stirring (if the vegetables start to stick, spray with drinking water and stir). Serve immediately.