Root Cellar Roast (Roasted Carrot & Parsnip Medley)

Ingredients:

• 3 carrots, peeled and sliced

• 2 parsnips, peeled and sliced

• 2 tbsp olive oil

• 1/2 tsp dried thyme

• 1 tbsp apple cider vinegar

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. Toss carrots and parsnips with olive oil, thyme, salt, and pepper.

3. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.

4. Drizzle with apple cider vinegar before serving.

Kick It Up a Notch:

• Add a pinch of smoked paprika or cumin

• Toss with chopped fresh herbs like parsley or chives

• Serve with a dollop of dairy-free yogurt or tahini sauce