Roasted Carrots and Parsnips

8 medium carrots, julienned
6 cups parsnips, julienned
1 Tbsp. fresh thyme, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. olive oil

Preheat oven to 400 degrees F. Coat a shallow baking pan with nonstick cooking spray. Place vegetables on pan, sprinkle with thyme, salt and pepper. Drizzle with olive oil and toss to coat.

Roast for 20 minutes; flip vegetables over with a spatula and roast until they start to caramelize, about 10 to 20 minutes longer.

Serves 8 (according to Weight Watchers!)
WW PP per 2/3 cup serving: 3