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
at a glance
