TIME:
45-55 minutes
PREP:
15 minutes
YIELD:
6 servings
Ingredients
- 2 parsnips (½ pound), peeled
- 3 carrots (¾ pound), peeled
- ¾ pound fingerling potatoes
- 3 tablespoons olive oil, plus more as needed
- 2 teaspoons fresh thyme, chopped
- Kosher salt and freshly ground pepper
Directions
- Preheat the oven to 400°F. Line a baking sheet with a Silpat or parchment paper. Set aside.
- Cut the parsnips and carrots into bite-size pieces (you want them to be about the same size). Slice the fingerlings in half lengthwise. The potatoes will cook faster than the carrots and parsnips, so it’s OK if they are bigger. Pile all the vegetables onto the baking sheet and toss with the olive oil and thyme. Spread out into a single layer, making sure that all the potatoes are lying cut side down. Season generously with salt and pepper. Transfer to the oven and roast, stirring once and drizzling with additional olive oil if necessary, until caramelized and fork-tender, about 45–55 minutes.
Notes: Use a Silpat or parchment paper so the flavor and caramelization don’t stick to the pan. Root vegetables take a lot of olive oil to keep them moist! If you find vegetables seem dry during cooking, drizzle with another tablespoon or two of olive oil. Roasting in a single layer is super important so that vegetables can caramelize instead of steam. Investing in a couple of sturdy and strong sheet pans with 1-inch sides is a great addition to any kitchen.
