At the farmers market this past weekend, I was reminded how beautiful and satisfying roasted vegetables can be. Carrots of deep purple and sun yellow roasted in a hot oven until slightly tender, still holding onto a little bit of crunch, are the perfect side dish for any number of proteins. It is as simple as tossing your vegetables with a little olive oil, sea salt, and cracked black pepper and throwing them into a hot oven. Minutes later you will be enjoying something simple and delicious.


Carrots, washed, cut into uniform pieces, whatever shape you like
Parsnips, washed, cut into uniform pieces, whatever shape you like
Olive oil
Maldon salt
Cracked pepper
Fresh thyme

Preheat your oven to 400 degrees.


The key to perfectly roasted vegetables is uniformity in size and shape of the vegetable and the amount of oil. I roasted carrots and parsnips but you could choose any number of vegetables including celery root, rutabagas, kohlrabi, or fennel.

Place the carrots and parsnips in a large bowl. Drizzle with just enough olive oil to coat. Toss the vegetables. Season with salt, pepper and a sprinkle of fresh thyme. Cook for 20 to 25 minutes. If you have cut your vegetables into smaller pieces, your cooking time will be less. Cook until just tender. Taste. Season with salt and pepper if necessary. Serve warm or at room temperature.