Roasted Parsnips, Carrots, Apples and Thyme

Roasted Parsnips, Carrots, Apples and Thyme 

• 4 medium parsnips, peeled, halved and then quartered into 1 inch strips

• 4 medium carrots, peeled, halved and then quartered into 1 inch strips

• 2 large shallots, peeled and halved and quartered 

• 2 pink lady or firm tart apples, cored, halved and quartered into 1/2 inch pieces 

• 2 TB extra virgin olive oil

• 1/2 tsp sea salt

• 1/2 tsp freshly ground black pepper

• 1 TB fresh thyme, leaves only

Preheat the oven to 425°

Place the vegetables on a parchment paper lined sheet pan. Drizzle the olive oil, salt, pepper, and thyme. Toss well. Roast for 30 to 40 minutes, depending on the size, tossing occasionally, until the veggies are tender and lightly golden. 

Pour veggies onto serving platter, sprinkle with a little bit of coarse sea salt and fresh thyme or chopped parsley on top.