Thyme-Infused Vegetables

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Ingredients

  • 8 medium shallots, peeled
  • 2 medium red-skin potatoes, cut into 1 1/2-inch cubes
  • 2 medium turnips, cut into 1 1/2-inch cubes
  • 2 medium parsnips, peeled and cut into 1 1/2-inch cubes
  • 4 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 small rutabaga, peeled and cut into 1 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 Tbs. chopped fresh thyme
  • Salt and freshly ground black pepper

Preparation

  1. Preheat oven to 450°F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm.

Nutrition Information

  • Serving Size: 8 servings
  • Calories: 137
  • Carbohydrate Content: 17 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 99 mg