Roasted Root Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 bag carrots, approx. 1 lb
  • 4-5 parsnips
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp rosemary
  • 1 tsp thyme
Instructions
  1. Preheat oven to 400°F.
  2. Peel the carrots and parsnips. Chop in half lengthwise, then cut each half the other way. You should get about 4-6 sticks from each half, depending on the thickness of your vegetables.*
  3. Spread out on lined baking sheet. Pour on oil, vinegar, garlic and spices. Mix so that all vegetables are coated.
  4. Bake for 45 minutes to 1 hour, until slightly burnt on the edges.
  5. Store in an airtight container in the fridge for up to one week.
Notes
*Thicker pieces will take longer to cook. Try and get the vegetables as evenly cut as possible.
Recipe by Lenses and Lentils at https://lensesandlentils.com/roasted-root-veggies/