Roasted Carrots and Parsnips

 

My family has been trying to eat healthier, so I've been trying some Weight Watchers recipes that met the approval of a baby (who spits everything out), a two year old (who thinks Fruit Snacks is it's own food group), a picky husband (who will try anything once but wont "retry" later if he doesn't like it) and a lazy cook (me). So if all of us eat it, it's a winner. Here's one I thought you'd enjoy.

	1 spray(s) cooking spray
	8 medium uncooked carrot(s), julienned
	6 cup(s) uncooked parsnip(s), julienned
	1 Tbsp fresh thyme, minced (or to taste)
	1 tsp sea salt
	1/2 tsp black pepper, freshly ground (or to taste)
	1 Tbsp olive oil

 

Preheat oven to 400˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.

Place vegetables on prepared pan; sprinkle with thyme, salt and pepper. Drizzle with oil; toss to coat. Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 to 20 minutes more. Yields about 2/3 cup per serving. *3 points*

                           Tips

• The parsnips are a beast to cut, so make sure you have a really good knife.
• If you're like me, you don't know what a parsnip is. I found them next to the carrots. They look like carrots but white.