6 carrots, pared and sliced, about 2 cups
6 parsnips, pared and sliced, about 2 cups
1 fennel bulb, cleaned and thinly sliced
2-3 cloves of garlic, thinly sliced
1 medium red onion, thinly sliced
1/2 tsp. dried thyme or sprigs of fresh thyme
In a large bowl, toss vegetables with a generous splash of olive oil to lightly coat.
Spread on a baking sheet and sprinkle with dried thyme or sprigs of thyme.
Roast vegetables at 400 degrees for 40-50 minutes, stirring once, until edges begin to brown.
Serve with a sprinkle of sea salt.
For unique flavor, add just a light drizzle of maple syrup or balsamic vinegar before serving.
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