Roasted Carrots and Parsnips with Orange and Thyme

A beautiful vegetable medley with a bright color and taste. Cut the vegetables into equal-sized pieces to ensure even cooking.

Serves: 6Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 4 medium carrots, peeled and sliced lengthwise ½" thick
  • 4 medium parsnips, peeled and sliced lengthwise ½" thick
  • 3 Tbsp. freshly squeezed orange juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh thyme or 1 tsp. dried
  • ¼ tsp. ground black pepper


  • Preheat oven to 450°F. Take out a rimmed baking sheet and set aside.
  • Place in a mixing bowl, add remaining ingredients, and toss well to coat. Turn mixture out onto baking sheet and arrange vegetables in a single layer.
  • Place baking sheet on middle rack in oven and roast for 30 minutes. Remove from oven and serve immediately.