Herb-Roasted Dorsum Vegetables

Name: Herb-Roasted Dorsum Vegetables
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups, peeled and cut into 1-inch coins carrots; 2 cups, peeled and cut into 1-inch coins parsnips; 3 tablespoons olive oil; 1 teaspoon, finely chopped fresh rosemary; 3 cloves, minced garlic; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon, chopped fresh thyme

A vibrant medley of root vegetables roasted until caramelized, finished with fresh herbs for a top-layer crunch.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 27 minutes.

Serves 4.

Ingredients

2 cups, peeled and cut into 1-inch coins carrots
2 cups, peeled and cut into 1-inch coins parsnips
3 tablespoons olive oil
1 teaspoon, finely chopped fresh rosemary
3 cloves, minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon, chopped fresh thyme

Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups peeled and cut carrots, 2 cups peeled and cut parsnips, 3 tablespoons olive oil, 3 minced garlic cloves, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large baking sheet.
Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are golden at the edges and tender.
Step 3: Remove from oven and sprinkle with 1 teaspoon chopped rosemary and 1 tablespoon chopped thyme. Return to oven for 2 more minutes to infuse herbs.
Step 4: Serve immediately while hot and crispy.