Thyme and Garlic Roasted Winter Vegetables

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Thyme and Garlic Roasted Winter Vegetables

 

 

800 g (28 oz) Desiree potatoes, unpeeled, cut into 3 cm (1 1/4 " ) chunks

800 g (28 oz) large brussels sprouts, trimmed, outer leaves removed

800 g (28 oz) carrots, peeled, cut into 3 cm (1 1/4 " ) chunks

1/4 cup extra-virgin olive oil

2 tablespoons (8 tsp) thyme leaves

4 garlic cloves, crushed

salt and pepper, to taste

 

 

1. Preheat oven to 220 C (430 F).

 

2. Line 2 large roasting pans with non-stick baking paper. Place

potatoes, Brussels sprouts, carrots, oil and thyme in a large bowl.

Season with salt and pepper. Toss to combine. Place vegetables in pans

in a single layer.

 

3. Roast vegetables for 20 minutes. Sprinkle garlic over vegetables.

Swap pans in oven and roast for further 20 minutes or until vegetables

are golden and tender.

 

 

Serves 6.