Roasted Parsnips With Fresh Thyme

• 15 parsnips, peeled and cut on a slant in slices 1 inch thick
• 13 cup olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh thyme leaves

1. Preheat oven to 400 degrees.
2. Put parsnips in a bowl and toss with olive oil, salt and pepper.
3. Spread parsnips on a large, heavy baking sheet or in a shallow baking pan.
4. Put in oven and roast about 40 minutes, until tender and lightly browned.
5. Put parsnips in a warm serving dish.
6. Toss with thyme, adjust seasonings and serve.

parsnips, olive oil, salt, thyme

Taken from cooking.nytimes.com/recipes/82 (may not work)