Roasted Roots with Thyme & Feta
by Country Spoon
Young and tender carrots roasted with sweet parsnips make a simple and easy side for a busy day with family and friends. Lemony thyme and tangy feta give the root vegetables that extra something. Happy Easter everyone… enjoy!
Roasted Roots with Thyme & Feta:
1 bunch (8-10) small whole carrots
2 medium parsnips
1 onion – sliced in crescents
2 garlic cloves – minced
3-4 T. good olive oil
1 t. coarse sea salt
1 t. freshly cracked black pepper
2-3 sprigs of thyme – leaves removed
1/2 c. crumbled feta
Preheat oven to 400. Rinse carrots and parsnips. Slice into quarters and then halve again, working from the top to the tip. You will have long, thin slices when finished. Slice onion and mince garlic. Lay carrots and parsnips in a shallow baking pan and top with onions and garlic. Drizzle with olive oil and sprinkle with salt and pepper. Add thyme and toss with hands until all is coated. Roast in oven for 15 minutes then with a spatula, flip and toss vegetables. Roast for an additional 10 minutes until slightly tender. Remove from oven and transfer to a serving platter. Sprinkle with crumbled feta and serve warm.