Thyme and Garlic Roasted Potatoes, Brussel Sprouts and Carrots

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Thyme and Garlic Roasted Potatoes, Brussel Sprouts and Carrots

Source: Recipezaar

 

 

800 g (1 3/4 lb) potatoes, cut into 3 cm (1 1/4 " ) chunks

800 g (1 3/4 lb) Brussels sprouts, trimmed

800 g (1 3/4 lb) carrots, peeled cut into 3 cm (1 1/4 " ) chunks

1/4 cup olive oil (-OR- less)

2 tablespoons (8 tsp) fresh thyme leaves

4 garlic cloves, crushed

 

 

1. Preheat oven to 220 degrees Celsius (430 F). Line large roasting

pan (or 2) with baking paper.

 

2. Mix all ingredients (except garlic) together and spread vegetables

over the trays in a single layer.

 

3. Roast for 20 minutes.

 

4. Add garlic and roast a further 20 minutes until golden and tender.

 

 

Serves 6.