Roasted Root Vegetables

10 ingredients
4 steps

Ingredients

  • 1 lb. small potatoes
  • 1 lb. sweet potatoes, peeled
  • 1 large carrot
  • 2 parsnips
  • 1/2 rutabaga, peeled
  • 1/2 c olive oil
  • 2 cloves garlic, minced
  • 1 T chopped fresh thyme or 1/2 t dried thyme
  • 1 t salt
  • 1/2 t freshly ground black pepper

Directions

  1. 1
    Cut vegetables into 1/2 inch pieces.
  2. 2
    Place in cold water if they begin to discolor as you prepare them.
  3. 3
    Combine oil with garlic, salt, thyme, and pepper. Toss with well-drained and dried vegetables.
  4. 4
    Spread vegetables in a single layer on a baking sheet. Bake in preheated oven at 425F for approx 45 mins or until veggies are well browned and tender. Stir twice during baking,

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