Roasted Carrots, Potatoes & Parsnips

a classic root-bake served hot on a plate
This content originally appeared on 
Prep Time:
40 minutes
Serves 6


  • 3 large carrots, cut into 1 12 inch thick pieces
  • 1 lb red bliss potatoes, cut into 1 12 inch thick pieces
  • 3 medium parsnips, cut into 1 12 inch thick pieces
  • 14 cup olive oil
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper


  1. Preheat oven to 400°.
  2. Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
  3. Place vegetables in oven on an 11 by 17-inch baking sheet.
  4. After about 20 minutes, turn vegetables over with a spatula for even browning.
  5. Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.

Nutrition Info

198 Calories, 3 g Protein, 0 mg Cholesterol, 28 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (1 g sat), 239 mg Sodium, ★★★ Vitamin A, ★★ Vitamin C, Vitamin K, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Magnesium, Phosphorus, Potassium