Meal Type: Sides, Vegetables
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 1 hour
Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep: 10 mins
Cook: 25 mins
Yields: 4 servings
Missing roast potatoes? Never fear, these Thyme Roasted Carrots and Parsnips are an excellent alternative. The fresh thyme makes them next level delicious.
Imperial
Metric
Ingredients
- 1 large bunch baby carrots, washed
- 3 large parsnips, quartered
- 1 small bunch fresh thyme sprigs
- 2 tbs ghee or coconut oil, melted
- Salt and pepper
Method
- Pre-heat the oven to 350F. Line a baking sheet with parchment paper.
- Place the carrots, parsnips, and thyme on the baking sheet and drizzle with ghee or coconut oil. Season with salt and pepper.
- Bake for 45-60 minutes or until the vegetables are cooked through and golden.
To Serve
- Arrange on a platter and serve with your favorite protein.
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