Roasted rainbow roots
TODAY Show: Jeff IcInnis and Janine Booth cookshort rib meatloaf and mashed potatoes. -- February 11, 2015.
Samantha Okazaki / TODAY
print recipe
3.0 (1 rated)


  • Ingredients

    • 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.