Name: Roasted Baby Carrots and Parsnips
Prep time: PTH
Cook time: PTH
Yield: Servings
Ingredients: 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

Ingredients

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

Cooking Steps

1

Preheat oven to 425 degrees.
2

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.

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Roasted Baby Carrots and Parsnips

Ingredients

Cooking Steps

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2

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Where to Buy Frieda’s

Roasted Baby Carrots and Parsnips

Ingredients

Cooking Steps

1

2

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Where to Buy Frieda’s

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