Friday, November 25, 2011

Apple-Thyme Carrots and Parsnips

I love to roast vegetables at Thanksgiving, but my old standbys were getting a little stale.

I mixed it up this year by roasting carrots and parsnips together.  I topped them with snips of fresh thyme and cracked black pepper, and then coated them in olive oil and apple-cider vinegar.

I roasted them at 325 degrees for about a half hour.

They came out sweet with a vinegary bite!

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