Parsnips & Carrots With Thyme (WW)

Prep Time
Cook Time
Ready In

"Recipe source: WW cookbook - Love it, cook it, eat it! 3 points plus/serving"

Original is 6 servings


  • Serving Size: 1 (181.7 g)
  • Calories 120.3
  • Total Fat - 2.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 157.9 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 6.4 g
  • Sugars - 8.4 g
  • Protein - 2 g
  • Calcium - 61.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 20 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Spray roasting pan with Pam.

Step 3

In the pan combine first 7 ingredients (all the ingredients except for garlic); toss. Roast for 40 minutes until vegetables are browned, tossing occasionally.

Step 4

Stir in garlic and roast about 2-5 minutes or until fragrant.


No special items needed.

5 Reviews


We loved these! The seasoning was spot on...not too much and not too little. My parsnips were very big on one end, so I ended up quartering them. Otherwise made just as posted. Thanks for sharing!


review by:
(21 Dec 2021)


I love roasted vegetables and this one with thyme just hit the spot. Timing is right on. Be sure to stir the veggies a couple of times while roasteng


review by:
(12 Nov 2015)


Boy, did I enjoy these. The roasting brought out the natural sweetness of both the carrots and parsnips and the addition of thyme really did add an extra "omph" to these lovely veggies. I added fresh thyme and right before I placed them in the oven, I added a touch of the dried thyme because I didn’t think I added enough of the fresh. It came out great! I'm adding these to my regular repertoire. Than you ellie for making a wonderful contribution!


review by:
(8 Mar 2015)


Love roasted parsnips & carrots! The addition of the thyme is lovely. Thank you for sharing Ellie! Made for Billboard Recipe Tag.


review by:
(24 Jan 2015)


WOWSERS! Love roasted vegies and these are delicious. The sweetness of the carrots and parsnips really comes out. My parsnips were large so I quartered them. Easy recipe that will be made again.


review by:
(10 Jan 2015)

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