Thyme Roasted Carrots And Parsnips
- Servings -
- My Notes -
- 1 bunch Baby Carrots - washed
- 3 large Parsnip - quartered lengthwise
- 1 handful Fresh Thyme Sprigs
- 2 tablespoon Ghee - melted
- Salt and Pepper - to taste
- Remove and Restore, Gluten Free, Vegetarian, Low FODMAP.
- Pre-heat the oven to 180C/350F. Line a baking sheet with baking/parchment paper.
- Place the carrots, parsnips, and thyme on the baking sheet and drizzle with ghee. Season with salt and pepper.
- Bake for 45-60 minutes or until the vegetables are cooked through.