Thyme-Roasted Vegetables

[Guest guest]

* Exported from MasterCook *

 

Thyme-Roasted Vegetables

 

Recipe By : Vegetarian Times Magazine, November 2001, page 38

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces 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 tablespoon chopped fresh thyme

Thyme sprigs -- for garnish

 

8 SERVINGS

 

Roasted vegetables are always a treat. The natural sugar in the vegetables

caramelizes during roasting and creates an incredibly sweet-savory flavor.

 

1. Preheat oven to 450F. In large bowl, combine vegetables, garlic, oil,

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

 

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

and browned, 35 to 40 minutes. Serve hot.

 

PER SERVING: 147 CALORIES; 2 G PROTEIN; 7 G TOTAL FAT (1 G SATURATED FAT);

20 G CARBOHYDRATE; 0 MG CHOLESTEROL; 38 MG SODIUM; 4 G FIBER

 

- - - - - - - - - - - - - - - - - -