nutritional information

Per Serving:

  • Calories: 137
  • Protein: 2 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Cholesterol: mg
  • Sodium: 99 mg
  • Fiber: 3 g
Vegan

Thyme-Infused Vegetables

Thyme-Infused Vegetables

8 servings

30 minutes or fewer

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.
  • 8 medium shallots, peeled
  • 2 medium red-skin potatoes, cut into 1 ½-inch cubes
  • 2 medium turnips, cut into 1 ½-inch cubes
  • 2 medium parsnips, peeled and cut into 1 ½-inch cubes
  • 4 medium carrots, peeled and cut into 1 ½-inch pieces
  • 1 small rutabaga, peeled and cut into 1 ½-inch cubes
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 Tbs. chopped fresh thyme
  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.
November 1998

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