Roasted Carrots and Parsnips
Ingredients
- 2 pound carrots (halved lengthwise but left unpeeled)
- 3 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1½ pound parsnips (peeled and halved or quartered, depending on size)
- coarse salt and freshly ground pepper
- 2 tablespoon thyme leaves
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