Roasted Carrots and Parsnips
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Roasted Carrots and Parsnips with Thyme come out of the oven tender and sweet, a hearty seasonal side dish to serve for fall or holidays!
Friends, we love as many side dishes as we can serve on Thanksgiving. This Roasted Carrots and Parsnips with Thyme is an added plate of goodness, with a lot of crunch and flavor! We hiked up Smith Rock the other day in the most beautiful weather (photo below), and it’s sunsets like these I am most grateful!
Roasted Carrots and Parsnips with thyme
For this meal, and any fall or winter meal, whip up a sheet pan of Roasted Carrots and Parsnips with Thyme.
Roasted Parsnips and Carrots ingredients:
- Extra-virgin olive oil
- Fresh thyme
- Salt and pepper
You really can’t get any simpler.
How to roast carrots and parsnips
Line a large sheet tray with parchment and spread out vegetables.
Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme sprigs.
Toss with your hands and spread into a single layer, making sure the vegetables have space between them to properly roast.
TIIP: If the veggies are too close, roast in two batches to ensure they do not steam.
How to serve roasted vegetables
Serve warm, garnished with more fresh thyme, as a side dish.
You can even drizzle with honey, or a maple butter sauce.
Another option is to sprinkle hazelnuts over the top and serve immediately.
Or chop up the veggies on a winter salad, or use as an appetizer with dips!
A quick reminder about the Thanksgiving table (or table in general), a reminder from my RE Manifesto!
I love this list of reminders so much.
Reluctant Entertainer’s Manifesto
- Our tables exist to serve people, not ourselves. It’s where hearts are heard and bodies are fed.
- There is beauty in a “not perfect” board, table? because often it’s about creating something lovely with what you already have in your fridge and pantry.
- It’s a sacred calling to be watchful and purposeful about who gathers at our tables, even when it’s spontaneous.
- Be generous in love.
- Unique style means you have your own style, and you don’t compare it to others.
- Uncomplicated hosting is a blessing to everyone.
- The size of your house doesn’t dictate the size of your hospitality.
- A board doesn’t have to be over-the-top–it just needs to be festive and delicious.
- Our tables should be where we show up, take risks, and talk about real things in life.
- The table is where our world expands and we listen and learn.
Happy Thanksgiving week!
Roasted Carrots and Parsnips with Thyme
- 16 ounces parsnips, peeled
- 16 ounces carrots peeled
- ¼ cup extra-virgin olive oil
- 8-10 small sprigs thyme, plus more to garnish
- Salt and pepper to season
- Preheat oven to 450° F. Line a large sheet tray with parchment and spread out vegetables. Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme sprigs. Toss with your hands and spread into a single layer, making sure the vegetables have space between them to properly roast—if they are too close, roast in 2 batches to ensure they do not steam. Place on the center rack of the oven for 12 minutes, then toss. Return to the oven for an additional 8 to 10 minutes, or until the thickest part is fork tender.
- Serve warm, garnished with more fresh thyme, as a side dish, chopped up on a winter salad, or as an appetizer with dips.
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