Roasted Parsnips and Carrots

Name: Roasted Parsnips and Carrots
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 5 tablespoons unsalted butter; 4 tablespoon sherry wine vinegar; 5 tablespoons brown sugar; 1 1/2 pounds parsnips, peeled; 1 1/2 pounds carrots, peeled; Salt and freshly ground black pepper; 2 tablespoons chopped fresh thyme leaves

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

Ingredients

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5 tablespoons unsalted butter

4 tablespoon sherry wine vinegar

5 tablespoons brown sugar

1 1/2 pounds parsnips, peeled

1 1/2 pounds carrots, peeled

Salt and freshly ground black pepper

2 tablespoons chopped fresh thyme leaves

Directions

Preheat the oven to 425 degrees F.
Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.
Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve.