Roasted Parsnips, Beetroot and Carrots

This recipe is great with parsnips and also wonderful with potatoes.

Ingredients 5 parsnips -  peeled, root ends trimmed, cut into matchsticks 5 carrots - peeled, root ends trimmed, cut into matchsticks 3 medium size beetroot(red or golden or both) - peeled and cut into matchsticks 6 sprigs of fresh thyme, leaves removed 2 tablespoons olive oil Salt Freshly ground white pepper

Method 1. Heat the oven to 375 degrees.  Try to cut all vegetables into matchsticks of even size. 2. On a shallow baking tray, toss the parsnips, carrots and beetroot with the thyme, olive oil, salt and white pepper to taste. 3. Place the tray in the oven and roast, stirring every 10 minutes until vegetables are tender and roasted, about 40 minutes.