1 1/2 lbs. carrots, cut lengthwise into wedges
1 1/2 lbs. parsnips, cut lengthwise into wedges
3 tbsp. olive oil
1 tsp. dried thyme
salt and pepper

Preheat oven to 425°F. In a large bowl, toss vegetables with oil and thyme. Season with salt and pepper. Spread veggies in a single layer on a large baking sheet and bake for 25 minutes. turning over a few times till veggies are tender and lightly browned around edges. Serve immediately.

Submitted by: Karen LaValley