Garlic and Thyme Roasted Spring Vegetables

Name: Garlic and Thyme Roasted Spring Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds baby potatoes, scrubbed and halved if small, quartered if large; 4 carrots, peeled and sliced; 2 large parsnips, peeled, core removed and sliced; 3 tablespoons extra-virgin olive oil; Freshly ground black pepper, to taste; Salt, to taste; 3 large cloves garlic, peeled and finely chopped; 4 to 6 teaspoons fresh thyme, de-stemmed

A flavorful roasted vegetable medley with garlic and fresh thyme serves as a versatile antipasto, side, or salad topping.

⭐ 3.9 (11 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 4 servings

Category Tags:

Dinner Side Dish

Cuisine Tags:

American

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Instructions

Preheat the oven to 425 F.
Place potatoes, carrots, and parsnips in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, then toss to coat.
Roast for 20 to 25 minutes until softened and beginning to brown, then turn and roast for an additional 10 minutes.
Add garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes until vegetables reach desired doneness.

Nutritional Info (per serving)

Calories: 382 kcal

Carbohydrate: 67 g

Cholesterol: 0 mg

Fiber: 10 g

Protein: 7 g

Saturated Fat: 2 g

Sodium: 210 mg

Sugar: 9 g

Fat: 11 g

Unsaturated Fat: 0 g