Roasted Root Veggies

4 ingredients
2 steps

Ingredients

  • 2 1/2 lbs assorted root vegetables like beets, carrots, parsnips and onion, cut into bite-size pieces
  • 2 cloves garlic, peeled
  • 4 sprigs fresh thyme
  • 3 tbsp olive oil

Directions

  1. 1
    Preheat oven to 425°F. Line a roasting pan with aluminum foil.
  2. 2
    Toss vegetables, garlic and thyme with olive oil in prepared pan. Roast, stirring once, for 25 mins, or until vegetables are tender. Smash garlic and remove thyme sprigs. Season.

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