Thyme Roasted Vegetables

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Roasted vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredibly sweet-savory flavor.

  • servingServings

Ingredients

  • 8 oz. 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 Tbs. chopped fresh thyme
  • Thyme sprigs for garnish

Preparation

  1. Preheat oven to 450°F. In large bowl, combine vegtables, 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.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 147
  • Carbohydrate Content: 20 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 38 mg