Thyme Roasted Vegetables

Recipe Ingredients

8 oz	227g	Shallots - peeled
2 oz	56g	Red-skinned potatoes - cut 1 1/2" pieces (medium)
2 oz	56g	Turnips - cut 1 1/2" pieces (medium)
2 oz	56g	Parsnips - peeled, and (medium)
		Cut into 1 1/2" pieces
4		Carrots - cut 1 1/2" pieces (medium)
1		Rutabaga - peeled, and (small)
		Cut into 1 1/2" pieces
2		Garlic cloves - minced
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Chopped fresh thyme
		Thyme sprigs - for garnish

Recipe Instructions

Preheat oven to 450 degrees. In large bowl, combine tables, garlic, oil, thyme, and salt and freshly ground pepper to taste; toss to coat evenly.

Transfer coated vegetables to large baking dish and bake until tender and browned, 35 to 40 minutes. Serve hot.

This recipe yields 8 servings.

Per Serving: 147 Cal; 2g Prot; 7g Total Fat (1 Sat. Fat); 20g Carb.; 0mg Chol; 38mg Sod.; 4g Fiber.

Description:

"Roasted vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredibly sweet-savory flavor."

Source:
Vegetarian Times, November 2001

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