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
- 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
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 99 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g