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.
1
Preheat the oven to 180 degrees.
2
Clean the carrot and parsnip. Cut into small, equal pieces.
- 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.
- 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.
