Roasted Carrot and Parsnip Symphony

Roasted Carrot and Parsnip Symphony is the perfect winter comfort food. This dish is easy to make, and the flavors are out of this world. The carrots and parsnips are roasted with olive oil, thyme, salt, and pepper, resulting in a dish that is savory, sweet, and slightly herbacious.

The roasted carrot and parsnip symphony was born out of a cold winter night. I was craving something warm and comforting, but I also wanted something that was healthy and easy to make. I had some carrots and parsnips in my fridge, and I decided to experiment with roasting them together. The results were so delicious that I knew I had to share them with the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Mix together the root vegetables, olive oil, thyme, salt, and pepper.
2. Spread in a single layer on a baking sheet.
3. Roast at 400 degrees F for 20-25 minutes, or until tender and browned.
4. Flip halfway through.

Why It Works

• Roasting the carrots and parsnips in olive oil helps to caramelize them, resulting in a sweet and savory flavor.
• The thyme adds a subtle herbacious flavor to the dish.
• The salt and pepper help to balance out the sweetness of the carrots and parsnips.