I just got in my latest issue of "everyday food", and there's a few tasty things to share.  I haven't tried any of these yet, but I know some of you do a lot more cooking than I do (I only cook twice a week now!), so I thought I'd post 'em anyway.
1 1/2 lbs carrots
1 1/2 lbs parsnips
1 tbsp olive oil
1/2 tsp dried thyme
1 tsp coarse salt
1/8 tsp freshly ground pepper
Preheat oven to 350. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter the thick parts lengthwise, so pieces will all be similar in size; cut all parts diagonally into 3/4-inch pieces.
On a large rimmed baking sheet, toss vegetables with remaining ingredients. Spread in a single layer. Roast until veggies are tender, tossing once or twice, 1 hour to 1 hour 20 minutes. If vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula. Serves 4.
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Roasted Carrots and Parsnips
