Roasted Root Vegetables With Thyme

Name: Roasted Root Vegetables With Thyme
Ingredients: 1 rutabaga, peeled and chopped; 2 medium potatoes, chopped; 2 medium sweet potatoes, peeled and chopped; 1 medium red onion, chopped; 1/2 teaspoon dried thyme; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; salt and pepper

8 ingredients

4 steps

Ingredients

1 rutabaga, peeled and chopped
2 medium potatoes, chopped
2 medium sweet potatoes, peeled and chopped
1 medium red onion, chopped
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper

Directions

1

Preheat oven to 425°F.
2

Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
3

Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
4

Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.