Thyme-Infused Vegetables Recipe | Vegetarian Times Skip to main content

Thyme-Infused Vegetables

Ingredients: 

Ingredients: 

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8 medium shallots, peeled
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2 medium red-skin potatoes, cut into 1 ½-inch cubes
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2 medium turnips, cut into 1 ½-inch cubes
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2 medium parsnips, peeled and cut into 1 ½-inch cubes
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4 medium carrots, peeled and cut into 1 ½-inch pieces
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1 small rutabaga, peeled and cut into 1 ½-inch cubes
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2 cloves garlic, minced
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¼ cup olive oil
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1 Tbs. chopped fresh thyme

Instructions: 

  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: 

Calories: 
137
Protein: 
2 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
17 g
Cholesterol: 
mg
Sodium: 
99 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
8 servings