Thyme Roasted Parsnips

• 2 lbs parsnips, peeled, halved lengthwise
• 10 garlic cloves, peeled
• 12 onion, thickly sliced
• 6 sprigs fresh thyme, divided (2 tsp dried)
• 2 tablespoons olive oil
• 12 teaspoon kosher salt (to taste)
• fresh ground pepper

1. Preheat oven to 350.
2. Add parsnips and 2 TBSPs water to a medium roasting pan and cover tightly with foil.
3. Bake 20 minutes.
4. Add garlic, onion, and three sprigs thyme (or all of the dried).
5. Toss with olive oil to coat.
6. Roast, uncovered, until golden and tender, about 30-40 minutes.
7. Sprinkle with salt, garnish with thyme sprigs.
8. NOTE: I have nuked the parsnips beforehand until sort of done, then continued in the oven with no discernible difference.

parsnips, garlic, onion, thyme, olive oil, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/thyme-roasted-parsnips-406030 (may not work)