Side Dishes

August 10, 2021

Garlic Thyme Roasted Carrots & Parsnips

Do you ever get in a vegetable rut? I find myself cooking the same 3 vegetables over and over to go with my meals. That can get very boring, so I made these carrots and parsnips and I am very happy I did. They have minimal ingredients but the flavor is far from minimal. After I made them, I hate a big bowl for breakfast. I hope you love them and they liven up your meals.

Garlic Thyme Roasted Carrots & Parsnips

Roasted vegetables are a great addition to any meal. Parsnips are a root vegetable that often gets overlooked but have such a great flavor. This side dish is Whole30 and Paleo compatible.

Prep:
15
min
cook:
45
min
total:
60
min
Author:

Elishah

Ingredients
  • 4 carrots, peeled and sliced into coins
  • 4 parsnips, peeled and sliced into coins
  • 1 medium yellow onion, cut into 1-inch chunks
  • 5 garlic cloves, minced
  • 2 T fresh thyme
  • 2 tsp sea salt
  • 3 T avocado oil

Instructions
  1. Preheat the oven to 400 degrees. In a large bowl add the carrots, parsnips, onion, garlic, thyme, and sea salt. Drizzle the avocado oil over the top and toss everything together thoroughly, making sure the vegetables are fully coated with the oil.
  2. Spread the vegetables on a parchment-lined sheet pan. Depending on the size of your sheet pan, you may need to spread it out on two. You want the carrots and parsnips in a single layer.
  3. Place in the oven and roast for 40-45 minutes.
  4. Serve as a side to any meal.

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