Easy Thanksgiving Recipe: Roasted Apples, Carrots and Parsnips

November 17, 2014

Your Thanksgiving meal should not only be balanced in flavor but also in the amount of work it is going to take to prepare this massive meal.  Dishes like roasted apples, carrot and parsnips with fresh thyme ease the work load.  This quick and easy side dish is stress-free.  The vegetables are cut up (all roughly the same size), tossed with olive oil and fresh thyme and roasted until caramelized and golden brown.  If you prefer a root vegetable side dish with a little more heat, try our recipe for roasted honey chipotle vegetables which is equally as simple to whip together.

Roasted Apples, Carrots and Parsnips with Thyme
Serves 4 to 6


2 1/2 tablespoons extra virgin olive oil
3 Golden Delicious apples, peeled, cored and chopped into 1 1/2 inch dice
3 large parsnips, peeled and chopped into a 1/2 inch dice
3 large carrots, peeled and chopped into a 1/2 inch dice
1 small red onion, peeled and sliced
2 garlic cloves, peeled and smashed
4 thyme sprigs, leaves removed
1/2 lemon, zested and juiced
kosher salt and freshly ground pepper to taste


Step 1: Preheat oven to 375 degrees Fahrenheit.

Step 2: Place the chopped onions, carrots, apples, garlic and parsnips into a large mixing bowl. Add the olive oil, lemon juice and zest, and thyme and toss until all vegetables are coated evenly.  Season with salt and pepper and mix again.

Step 3: Spread mixture onto a large baking sheet and roast for 30 to 25 minutes, flipping the vegetables halfway through the cooking process.  The vegetables should be fork tender and golden brown. 

Step 4: Taste the vegetables and adjust seasoning as necessary.  Allow the mixture to cool for 5 to 10 minutes before serving.

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