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

Chef notes

Roost vegetables get a concentrated flavor and beautiful caramelization when roasted this way. Hit them with a bit more salt at the end to taste.

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.

Roasted rainbow roots