Parsnips & Cherry Tomatoes

Another veggie recipe that is tasty served with steak (from Real Simple Magazine).  If you haven't tried parsnips, you're missing something really good!

You'll need: 

1 1/2 

pounds 

parsnips, cut into 2-inch pieces, halved or quartered if thick

1 

pint 

cherry tomatoes

1 

bunch scallions, trimmed

4 

sprigs thyme

1/4 

cup 

plus 1 teaspoon olive oil

kosher salt and black pepper

 Directions

1. Heat oven to 450° F. Toss the parsnips, tomatoes, scallions, thyme, ¼ cup of the oil, and ¼ teaspoon each salt and pepper in a 9-by-13-inch baking dish.
2. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more...