Roasted Carrots And Parsnips With Minty Yogurt Sauce Recipe

Ingredients

1 1/2 pounds medium carrots, peeled (halved lengthwise, if large)

1 1/2 pounds parsnips, peeled and halved (or quartered, if large; or left whole, if small)

1/4 cup extra-virgin olive oil

6 sprigs fresh thyme, or 1 tablespoon fresh thyme leaves

Kosher salt and freshly ground pepper

Minty Yogurt Sauce

Preparation

Preheat oven to 425 degrees. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce.