Samantha Okazaki / TODAY
- 2 pounds rainbow carrots, scrubbed clean with scrubby brush
- 1 pound parsnips, scrubbed clean with scrubby brush
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, smashed with knife
- Bunch of thyme
- Kosher salt, to taste
- Pinch ground black pepper
Toss carrots and parsnips in a bowl with oil, garlic, thyme, salt and pepper.
Place on a baking sheet and roast in an oven set to 400 degrees F for 20-30 minutes until just tender.