Roasted Carrots and Rutabagas

1 ½ lbs. carrots, peeled

1 ½ lbs. rutabagas, peeled

1 tablespoon olive oil

½ teaspoon dried thyme

1 teaspoon salt

1/8 teaspoon fresh ground pepper

Method

1. Preheat oven to 350°.

2. Halve crosswise and separate thick and narrow parts of the carrots.  Slice carrots and rutabagas into ¾” pieces.

3. Combine olive oil with the thyme, salt and pepper in a large bowl.  Add carrots and rutabagas and toss to coat. 

4. Pour onto baking sheet in a single layer. Roast until tender, tossing once or twice, 60 to 90 minutes.  If the vegetables begin to stick to the pan, sprinkle with a little water and loosen with a spatula. Serve immediately.