Thyme Roasted Vegetables

Name: Thyme Roasted Vegetables
Ingredients: 8 oz. shallots, peeled; 2 medium red-skinned potatoes, cut into 1 1/2-inch pieces; 2 medium turnips, cut into 1 1/2-inch pieces; 2 medium parsnips, peeled and cut into 1 1/2-inch pieces; 4 medium carrots, cut into 1 1/2-inch pieces; 1 small rutabaga, peeled and cut into 1 1/2-inch pieces; 2 cloves garlic, minced; 1/4 cup olive oil; 1 Tbs. chopped fresh thyme; Thyme sprigs for garnish

10 ingredients

4 steps

Ingredients

8 oz. shallots, peeled
2 medium red-skinned potatoes, cut into 1 1/2-inch pieces
2 medium turnips, cut into 1 1/2-inch pieces
2 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 medium carrots, cut into 1 1/2-inch pieces
1 small rutabaga, peeled and cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Thyme sprigs for garnish

Directions

1

Preheat oven to 450F.
2

In large bowl, combine vegtables, garlic, oil, thyme, and salt and freshly ground pepper to taste; toss to coat evenly.
3

Transfer coated vegetables to large baking dish and bake until tender and browned, 35 to 40 minutes.
4

Serve hot.