Roasted Carrots and Parsnips with Parmesan

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Yield: 6


  • 600g carrots
  • 600g parsnips
  • olive oil
  • 1 tablespoon thyme leaves
  • 1/2 cup grated Parmesan cheese


Preheat the oven to 200°C (400° F)
Chop the carrots and parsnips into sticks of around 5cm in length.  Place them in a roasting dish, drizzle with olive oil, season with salt and freshly ground pepper and scatter over thyme leaves.
Cook for 20 minutes, turning at times until the vegetables are golden around the edges and are just tender.  Remove the pan from the oven, sprinkle over the Parmesan cheese, tossing to coat, return the pan to the oven for 5 minutes.
Serve as a side dish.

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