Thyme Roasted Vegetables

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Thyme Roasted Vegetables

 

8 ounces shallots, peeled

2 medium red-skinned potatoes, cut 1 1/2 " pieces

2 medium turnips, cut 1 1/2 " pieces

2 medium parsnips, peeled, cut into 1 1/2 " pieces

4 medium carrots, cut 1 1/2 " pieces

1 small rutabaga, peeled, cut into 1 1/2 " pieces

2 garlic cloves, minced

1/4 cup olive oil

1 tablespoon chopped fresh thyme

thyme sprigs for garnish

 

Preheat oven to 450 degrees. In large bowl, combine tables, garlic, oil,

thyme, and salt and freshly ground pepper to taste; toss to coat evenly.

Transfer coated vegetables to large baking dish and bake until tender and

browned, 35 to 40 minutes. Serve hot.

Makes 8 servings.

Calories 147, Fat 7 g, Carbs 20 g, Sodium 38 mg, Fiber 4 g.

 

 

 

 

 

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