Roasted Parsnips and Sweet Potatoes

Ingredients

• Parsnips

  raw

  2 parsnip or 200g

• Sweet potato

  raw

  2 sweetpotato, 5" long or 260g

• Olive oil

  2 tbsp or 27g

• Thyme

  dried

  1 tsp, leaves or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F. For extra browning, place a large rimmed baking sheet inside to heat while the oven preheats.
2. Peel the parsnips and sweet potatoes if desired, then cut into evenly sized bite‑size pieces so they roast at the same rate.
3. In a large bowl, toss the parsnips and sweet potatoes with olive oil, thyme, salt, and black pepper until evenly coated.
4. Spread the vegetables on the hot baking sheet in a single layer, leaving space between pieces for good browning.
5. Roast for about 20 minutes, stirring halfway, until tender and browned on the edges.
6. Taste and serve warm.