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!