2 Tablespoons Extra Virgin Olive Oil (or vegetable oil)
2 large garlic cloves, minced
1 T dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
1 lb, small, red-skinned potatoes, halved
8 oz. carrots. cut into 1 inch rounds (or small sticks)
8 oz. turnips or parsnips, cut into bite sized cubes
1 large onion cut into large pieces
hest
Instructions
1. Pre-heat the oven to 425°F. Combine the oil
and garlic in a large roasting pan and place in the
he oven for 2 minutes or until the garlic begins to
sizzle. Remove the pan from the oven and stir in
the thyme, salt and pepper,
2. Add the potatoes, onion, carrots, onion, and
turnips or parsnips; toss until well coated,
Cover and bake for 30 minutes.
3. Increase the oven temperature to 450°F. and
bake, uncovered for 30 minutes or until the
vegetables are lightly browned and can b ed pierced
with a fork.
Serving
Suggestions
Great with steak, chicken or turkey.
Originally Submitted
10/26/2014
0 Out of 5 from
0 reviews
You can add this Roasted Root Vegetables recipe to your own private DesktopCookbook.
