Step 1

Preheat oven to 425 degrees.

Step 2

Peel the parsnips and carrots. Quarter the thick end of the carrots, and half them on the thinner end. Quarter the parsnips. Cut out the thick, fibrous center, then cut them the same as the carrots.

Step 3

Combine parsnips and carrots in a large bowl and toss with oil, rosemary, salt, and thyme.

Step 4

Spread onto a baking sheet.

Step 5

Roast for approximately 20-30 minutes, turning the vegetables after the first 10-15 minutes. The vegetables will be tender and slightly browned.